Preparation Inline ingredients (beta)
Cook mode
Step 1 In a medium bowl, whisk together the flour, cornstarch, baking soda, and salt.
Step 2 In a large mixing bowl using a hand or stand mixer with the paddle attachment, cream together the butter and sugar until light and fluffy (medium high speed for 2-3 minutes).
Step 3 With the mixing running on medium-low speed, pour in the oil in a slow and steady stream.
Step 4 Once combined, scrape down the bowl and mix in the eggs one at a time.
Step 5 Mix in the vanilla and scrape down the bowl again.
Step 6 Dump in half of the dry ingredients and give it a light mix, then add in the rest and mix until just combined. Don’t over mix.
Step 7 Use a rubber spatula to scrape down the bowl and ensure everything is evenly incorporated. The dough should be thick but tacky. Cover the bowl with plastic wrap and chill for 30 minutes.
Step 8 After 20-25 minutes, preheat the oven to 350F and line a large baking sheet with parchment paper.
Step 9 Take the dough out of the refrigerator after the 30 minutes is up. Using a large 2oz cookie scoop (equal to about 1/4 cup), scoop out the cookies and roll into a ball. Place the ball onto the baking sheet and lightly flatten the top with your palm. Bake about 4-5 cookies at a time, covering and placing the dough back in the refrigerator between each batch.
Step 10 Bake for 12-15 minutes or until the edges are a very pale golden color.
Step 11 Let the cookies rest on the baking sheet for about 3 minutes, then transfer to a cooling rack and continue to bake the rest of the dough.
Step 12 Using a hand or stand mixer with the paddle attachment, mix the butter until smooth.
Step 13 Scrape down the howl and mix in the sugar one cup at a time. Start with just two cups and assess if the third cup is needed at the end.
Step 14 Mix in the vanilla and 1 tablespoon of milk.
Step 15 If the buttercream appears too thick, mix in another tablespoon of milk. If it appears too thin, mix in the third cup of powdered sugar.
Step 16 For a pale pink color, mix in one drop of pink gel food coloring. I also like to dull down the vibrance by adding a very tiny bit of brown gel food coloring. I do so by dipping the tip of a toothpick into the food coloring and swiping a smudge into the frosting. This is optional, as you can dye the frosting whichever color you like!
Step 17 Spread the frosting on the completely cooled cookies and top with sprinkles. Enjoy!
