• 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.
  1/2 cup butter, 1/4 cup oil
• Add the egg, vanilla extract, and cake batter extract to the creamed butter mixture and mix until combined.
  1/2 cup Imperial granulated sugar, 1/4 tbsp Imperial Sugar powdered sugar, 1 egg, 1 tsp vanilla extract, 1/2 tsp cake batter extract
• Add the flour, salt, cream of tartar and baking powder and mix until combined, using a large cookie scoop (1/4 cup- 4 tbsp), scoop out 9 equally sized cookie balls, place on the prepared baking sheet then using your hand flatten to about 1/2 inch in thickness.
  2 & 1/4 cup flour, 1/4 tsp cream of tartar, 1/2 tsp salt, 1 tsp 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.

Make the frosting

• In a large bowl or in a stand mixer bowl using a paddle attachment, cream the butter and cream cheese together until smooth Add in the powdered sugar, vanilla extract, and almond extract and mix well combined.
  4 tbsp butter, 5 oz cream cheese, 1 & 1/2 cup Imperial Sugar powdered sugar, 2 tsp vanilla extract
• Place the frosting in a piping bag with a large round tip and frost each cooled-down cookie then top with patriotic sprinkles
  Patriotic sprinkles