Prep your tools and oven. Line two baking sheets with parchment paper. Preheat the oven to 350°F (175°C). This ensures even baking and prevents sticking.

Cream the fats and sugars. In a large bowl, beat the softened butter, oil, granulated sugar, and powdered sugar until fluffy and pale, about 2–3 minutes. This aeration helps the cookies bake thick and light.

Add egg and extracts. Beat in the egg, vanilla, and almond extract until smooth. Scrape down the bowl to fully combine.

Whisk dry ingredients. In a separate bowl, whisk flour, baking powder, baking soda, salt, and cornstarch. The cornstarch gives tenderness and keeps the crumb soft.

Bring the dough together. Add the dry ingredients to the wet in two additions. Mix on low until just combined. The dough will be soft but not sticky.

Shape the cookies. Scoop the dough into large balls, about 3 tablespoons each (a large cookie scoop). Place on the prepared sheets, leaving space between cookies.

Slightly flatten. Gently press the tops with the bottom of a glass or your palm to create thick pucks. Aim for about 3/4 inch thick for that signature style.

Bake. Bake for 9–11 minutes, until the edges are set and the centers are puffed but still pale. Do not overbake—light color keeps them soft.

Cool. Let cookies rest on the baking sheet for 10 minutes, then move to a rack to cool completely. They’ll firm up as they cool.

Make the frosting. Beat the butter until creamy. Add powdered sugar, vanilla, almond extract, and a pinch of salt. Mix in the cream a little at a time until smooth, fluffy, and spreadable. Adjust with more sugar or cream as needed. Tint with food coloring if you like.

Frost generously. Spread a thick layer of frosting on each cooled cookie. Add sprinkles if you’re feeling festive.

Chill for best texture. For that classic bakery bite, chill the frosted cookies for 20–30 minutes before serving. The frosting sets and the crumb becomes perfectly tender.