Ingredients:

  • 1 cup unsalted butter, cool but not soft
  • 0.75 cup vegetable oil
  • 1.25 cups granulated sugar
  • 0.75 cup powdered sugar
  • 2 tbsp full-fat sour cream
  • 2 large eggs, room temperature
  • 5 cups all-purpose flour
  • 1 tsp cream of tartar
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 0.5 cup unsalted butter, slightly softened (for frosting)
  • 2 tbsp sour cream (for frosting)
  • 4 cups powdered sugar (for frosting)
  • 1 tsp almond extract
  • 1 tbsp whole milk
  • 2 drops pink gel food coloring

Instructions:

  1. In a stand mixer fitted with a paddle attachment, cream together the cool butter, vegetable oil, granulated sugar, and 0.75 cup powdered sugar until a gritty paste forms.
  2. Add the eggs and 2 tablespoons of sour cream one at a time, mixing until just combined.
  3. Whisk together the flour, cream of tartar, baking soda, and salt. Gradually add the dry ingredients to the wet mixture on low speed until a dense dough forms.
  4. Portion the dough into 12 large balls using a 3-tablespoon scoop. Place on parchment-lined baking sheets.
  5. Dip the bottom of a flat glass in granulated sugar and press down firmly on each ball to create jagged, rough edges around the sides.
  6. Bake at 350°F (175°C) for 9 minutes. The cookies should be pale and just set, not browned.
  7. While cookies cool and then chill, beat the frosting butter, 2 tablespoons sour cream, 4 cups powdered sugar, almond extract, milk, and pink coloring until a thick, matte emulsion forms.
  8. Spread the frosting generously over chilled cookies, creating soft peaks.