• Whisk together flour, baking soda. cream of tarter and salt in a small bowl.
  2 cups Plus 2 tablespoons of all-purpose flour, ½ teaspoon kosher salt, ½ teaspoon Cream of tarter, ½ teaspoon Baking soda
• In a separate bowl with a hand mixer or stand mixer, add butter, and both sugars and mix on medium speed until pale and fluffy, about 2 minutes.
  ½ cup Granulated sugar, ½ cup Unsalted butter, ½ cup Powdered sugar
• Now add vanilla, oil and egg and mix until combined.
  ½ cup Vegetable oil, 1 teaspoon Vanilla extract, 1 Large egg
• Reduce speed to low and gradually add in flour mixture, mixing until the dough just comes together.
• Chill dough for at least 2 hours or overnight.

Making the cookies

• Preheat oven to 350°
• Line 2-3 baking sheets with parchment paper.
• Scoop a walnut sized piece of dough out of the bowl and roll into a ball and place on to the prepared cookie sheet making sure to leave 1 inch of space between them.
• *If adding sprinkles, you can roll the dough balls into a plate sprinkles or add them after flattening the dough balls in the next step.
• Dip a fork into sugar and gently press the balls of dough. If you prefer a smoother top to the cookies, dip the bottom of a glass into sugar and press the dough down.
• Bake cookies for 15 minutes, or until just browned around the edges.
• Remove from oven and allow to cool on the baking sheet for 5 minutes then remove to a wire rack to cool completely.

Buttercream Frosting

• Cream the butter, sugar, vanilla and milk until light and fluffy, about 5 minutes.
  2 cups Powdered Sugar, 1 cup Unsalted butter, 1 teaspoon Vanilla extract, A few drops of milk, pinch of kosher salt
• Spread the buttercream frosting on the tops of the cookie with a knife or offset spatula making sure to not cover the edges of the cookies. This makes it look pretty and helps people pick up the cookies without getting frosting on their fingers.