Sarah | Broma Bakery

Preheat the oven to 325°F and line a baking sheet with parchment paper. Set aside.

In a standmixer fit with the whisk attachment, beat the room temperature butter and the vegetable oil together until homogenous, about 2 minutes.

Continue beating the butter as you stream in the granulated sugar. Next, add the powdered sugar and mix until combined. Scrape down the bowl and add the egg, milk, vanilla extract and almond extract and beat until combined..

Scrape down the bowl and add the cake flour, baking powder, baking soda, and salt. Beat until no streaks or clumps of flour remain, but do not over mix.

Use a 1 ounce cookie scoop to scoop out the dough into balls. Roll into balls and place 2 inches apart onto your cookie sheet. Flatten the top of the balls gently with your palm.

Bake at 325°F for 13 minutes or until the edges are set, but the cookies are still a bit underdone in the middle. Place on a wire rack to cool completely.

While the cookies cool, make the frosting. Combine all the frosting ingredients in a stand mixer fit with the paddle attachment. Beat on low speed, gradually increasing to high. Beat until creamy and slightly fluffy, but not light and fluffy. If desired, add the food coloring of your choice, adding in more if you want the color to be more intense.

Use an offset spatula to frost the cookies, spreading into an even layer. Top with sprinkles and enjoy!