Instructions

1. Preheat oven to 350F degrees.
2. Line baking sheet(s) with parchment paper or a nonstick baking mat.
3. In a medium bowl, whisk together flour, salt, baking soda, and cream of tartar; set aside.
4. In a stand mixer fitted with a paddle attachment, cream together butter and both sugars until well combined. Add in oil, egg, and vanilla. (It’s likely going to look a little chunky but that’s a-ok!) Add flour mixture to the butter mixture and beat on low speed just until combined.
5. Fill a small bowl with 1/4 cup of granulated sugar that you’ll use to flatten the cookies.
6. Roll dough into balls (I use a heaping tablespoon) and place 2-inchs apart on prepared baking sheet. Using the base of a glass cup or other flat base (with the tiniest shmear of water to get the sugar to initially stick), dunk in sugar, and press out dough so cookies are about 1/4-inch thick.
7. Bake for 8-10 minutes. Remove from oven and allow to cool on pan for 5 minutes before transferring to a cooling rack to continue cooling completely before frosting.
8. To make the frosting, place softened cream cheese and butter in a small bowl. Using a hand held mixer, beat the butter and cream cheese until light and fluffy. Add the powdered sugar, cream, vanilla and pinch of salt. Carefully mix until fully incorporated. Adjust sugar or cream if necessary until you have the right frosting consistency.
9. Frost cookies and decorate with colored sugar and/or holiday decorations if desired.