Ingredients
Equipment
Method
Instructions:
- Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper or spray them lightly with nonstick cooking spray to prevent sticking.
- In a medium bowl, whisk together the all-purpose flour, baking soda, cream of tartar, and kosher salt. Set this mixture aside as you prepare the wet ingredients.
- In a large mixing bowl, using an electric mixer, cream together the unsalted butter, vegetable oil, and 3/4 cup of granulated sugar until the mixture is light and fluffy. This should take about 2-3 minutes.
- Add the egg, vanilla extract, and almond extract to the butter mixture. Beat until well combined.
- Gradually add the dry ingredients to the wet mixture, beating until just combined. Be careful not to overmix; the dough should be soft but not sticky.
- Using a tablespoon or cookie scoop, portion out the dough and roll it into balls. Place them on the prepared baking sheets, spacing them about 2 inches apart. Gently flatten each ball with the bottom of a glass or your hand.
- Bake in the preheated oven for about 10-12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked, but they will firm up as they cool.
- Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes before transferring them to a cooling rack to cool completely.
- In a mixing bowl, beat together the unsalted butter (3/4 cup), sifted powdered sugar, heavy cream, vanilla extract, and almond extract until smooth and creamy.
- Once the cookies are completely cool, spread or pipe the frosting on top of each cookie. Feel free to get creative with sprinkles or other decorations!
Notes
- For best results, chill the dough for 30 minutes to help control cookie shape.
- Feel free to experiment with frosting colors and decorations for different occasions.
- Store cookies in an airtight container at room temperature for up to one week.