Preheat oven to 350°F (175°C). Cream butter and sugar until light and fluffy, about 2 minutes.

Beat in egg, vanilla, and almond extract. Sift in flour, baking powder, and salt; mix on low just until a dough forms, about 1 minute.

Divide dough in half, pat into discs, wrap, and refrigerate at least 1 hour.

On a floured surface, roll one disc to ⅜ inch thick. Cut shapes, place on parchment-lined sheets.

Bake 8 to 10 minutes until edges are pale golden. Cool completely. Whisk powdered sugar, 2 tbsp milk, and corn syrup until smooth; thin with more milk if needed. Tint, pipe onto cooled cookies, and let set 30 minutes.