In a large bowl, add butter, cream cheese, sugar, eggs, vanilla, and almond extract. Using a hand mixer, beat until light and fluffy, about 4 to 5 minutes.
Using a rubber spatula, scrape down the sides of the bowl. Add flour, cornstarch, baking soda, and salt. Turn the hand mixer to low speed and combine the ingredients until a soft dough forms.
Cover the bowl with plastic wrap and place in the refrigerator for 2 hours.
Once the dough has been chilled for 2 hours, remove it from the refrigerator and preheat the oven to 350°F. Line a baking sheet with parchment paper and set it aside.
Use a 1-inch cookie scoop to portion the dough and use your hands to roll into 1-inch dough balls. Place the balls on the parchment paper-lined cookie sheet, at least 1 inch apart.
Using a fork make a criss cross pattern pressing down lightly into the cookie dough.
Sprinkle sugar with green or red sugar.
Bake for 9 to 11 minutes. Make sure not to overcook these cookies. They should not brown on the edges at all. You want them to be soft, and they should look a bit undercooked when you pull them out of the oven.
Let the cookies cool on the baking sheet for 5 minutes before removing them to a wire rack to continue cooling.