Preheat the oven to 350F then line a baking sheet with parchement pape and set aside.
Cream the butter, oil, sugar, and powdered sugar in a large mixing bowl or a stand mixer.
½ cup butter, ¼ cup oil
Add the egg, vanilla extract, and cake batter extract to the creamed butter mixture and mix until combined.
½ cup Imperial granulated sugar, ¼ tablespoon Imperial Sugar powdered sugar, 1 egg, 1 teaspoon vanilla extract, ½ teaspoon cake batter extract
Add the flour, salt, cream of tartar and baking powder and mix until combined, using a large cookie scoop (¼ cup- 4 tbsp), scoop out 9 equally sized cookie balls, place on the prepared baking sheet then using your hand flatten to about ½ inch in thickness.
2 & ¼ cup flour, ¼ teaspoon cream of tartar, ½ teaspoon salt, 1 teaspoon baking powder
Bake for 9-10 minutes then cool on the baking sheet for 20 minutes before transferring to a wire rack fully before frosting. Don't worry if the cookies look underbaked, they will continue baking as they cool.