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.
Add the egg, vanilla extract, and almond extract to the creamed butter mixture and mix until combined.
Add the flour, salt, cream of tartar and baking powder and mix until combined, using a large cookie scoop, scoop out 9 equally sized cookie balls using 1/4 cup and place on a parchement lined baking sheet .
Spray the bottom of a glass or measuring cup with cooking spray, dip into a plate of granulated sugar, and gently press the cookie down. Make sure not to smash the cookies too thin because these are best baked and enjoy more on the thicker side.
Bake for 8-9 minutes then cool on the wire rack fully before frosting