In a small mixing bowl combine the flour, baking powder, baking soda, cream of tartar, and salt. Stir to combine.
In a large mixing bowl of the bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugar on medium speed until fluffy and smooth. About 3-4 minutes. Add in the vanilla, almond, and eggs, one at a time. Scrape down the sides.
Add in the dry ingredients and mix on low until combined. The dough should be tacky but not too sticky, if it is too sticky add a tablespoon or two of flour.
Transfer the dough onto a flour surface and gather into a ball, slightly flatten with a rolling pin and wrap in plastic wrap. Chill in the refrigerator for 1-2 hours, the longer the better. This dough can chill overnight if desired.
After the dough has chilled for at least 1 hour remove from the fridge and allow to set at room temperature for 10-15 minutes to soften slightly. Preheat the oven to 350 degrees F, and line baking sheets with silicone mats or parchment paper, set aside. Transfer the dough once again to a floured surface and roll out to about 1/4" thick. It may help to work the dough in batches.
For the Frosting:
In the bowl of a stand mixer or if using a hand mixer, a large mixing bowl, cream the softened butter until light and fluffy, about 2-3 minutes. Add in the vanilla extract and heavy cream, mix to combine.
With the mixer on low add in 1/2 a cup of powdered sugar at a time, mixing until combined each time. Scrape down the sides occasionally. Continue to add powdered sugar until you have reached a desired consistency, you may not need all 4 cups.
If your frosting is too thick, add more creamy, if it is too thin, add more powdered sugar, about 1 tablespoon at a time. If desired, use food coloring to achieve a color of choice.
Transfer the icing into a piping bag fitted with a tip or you can spread the frosting on the cookies. Decorate with sprinkles of choice and enjoy! These will keep in an airtight container for 3-4 days, but are best enjoyed same day.
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