Preheat oven to convection 325 degrees fahrenheit.

Beat room temperature butter in stand mixer/by hand for 3-5 minutes (or until butter turns off-white).

Add in white sugar and brown sugar. Beat the sugar with the butter until the mixture is fluffy (about 2 minutes).

Add your large egg and stir into mixture.

Mix in vanilla extract, almond extract, and vegetable oil.

Add all-purpose flour and baking soda to form your dough. If using a stand mixer, mix on low. If mixing by hand, use a spatula.

Use a 1/2 cup scoop (or however much your heart desires) and place a single ball of dough on baking tray. THIS IS YOUR TEST COOKIE! Always start with baking a single cookie, to make sure you didn’t forget an ingredient and/or your oven isn’t too hot (some ovens have hot-spots or cook things quicker/slower than others). This is also a good indicator of how much your cookie will spread.

I flattened my cookies a little (I recommend doing the same)

Bake cookies in oven for 14-16 minutes at 325 degrees Fahrenheit.

To make frosting, beat room temperature butter and shortening for 1-3 minutes, until fluffy. Next add your powdered sugar and mix till it become pasty. Lastly add your liquids (extracts & heavy cream/milk). Beat your frosting until smooth (this allows the heavy cream to form air in your frosting).

For perfectly circular cookies, use a circular bowl/cup and swirl around your fresh cookie to make edges clean. Then let cookies sit on tray for about 10 minutes before removing.

Cool your cookies in the fridge before icing.

You can store these in the fridge for up to 10 days or at room temperature for 8 days! I recommend to keep these cooled so the frosting doesn’t melt off.