Preheat the oven to 350F and line a baking sheet with parchment paper then set aside.
Cream the butter, granulated sugar, and brown sugar together until light and creamy. Add in the egg, vanilla & almond extract, and the pink gel food coloring and mix until everything is incorporated.
Mix in the flour, corn starch, baking soda, and salt just until the dry mixture disappears. Using a large cookie scooper, scoop out 8 equally sized cookie dough balls, place them on a baking sheet or plastic-wrapped plate and freeze for 15 minutes.
Bake in the preheated oven for 12-13 minutes, swish the cookies around with a larger cookie cutter to keep it perfectly round (shown in the image) then let the cookies cool down fully on the baking sheet. The heat from the cookies as well as the heat from the baking sheet will continue baking them.
Make the cream cheese frosting
Cream the butter, cream cheese, powdered sugar, and vanilla together until smooth and creamy. If the frosting is too thin to pipe, chill it in the fridge or freezer for 10-20 minutes then whip again.
Fill a piping bag or a ziplock bag with the cream cheese frosting and pipe the frosting all around to create a beautiful swirl design (mine were created with the Wilton 1M tip), decorate with crumbled pink velvet cookies (optional), and enjoy.