Whisk together the flour, salt, ground ginger and baking powder; set aside.
In an electric mixer with the paddle attachment, beat the butter and sugar until fluffy. Add in grated ginger, continue to mix for 30 seconds.
Beat in eggs, one at a time, until just combined. Continue to add vanilla extract and sour cream. Slowly add the flour mixture, followed by toasted almonds, scraping the sides and bottom of bowl until dough is formed. Wrap dough in plastic wrap, and chill for at least 2 hours, or overnight.
Heat oven to 400ºF and line baking sheets with parchment. On a lightly floured surface, roll dough to ⅜ of an inch thickness. Using 3-to-4-inch cookie cutters, cut shapes. Transfer to baking sheets and bake until cookies are just done, 8 to 10 min. Cool on pans. Repeat with remaining dough, re-rolling scraps once.
While cookies are cooling, in an electric mixer, beat cream cheese and butter until smooth. Add grated ginger and pinch of salt, until just combined. Slowly add confectioners' sugar, scraping the sides of the bowl. Continue to mix until fluffy.
Divide frosting and tint with gel food coloring to desired colors. Fill pastry bags fitted with tips and decorate cookies as desired. Use sprinkles and sugars to decorate. Can be stored in an airtight container for up to 3 days.
Makes about 3 dozen 3-inch cookies
Ginger Cream Cheese Frosting makes about 4 cups of frosting