• Preheat oven to 350°F/177°C, line two baking sheets with silicone baking mats. Set aside
• To assemple the wet ingredient, use a standing mixer, with paddles attached, beat the butter, oil, white sugar, and confectioners sugar until combined.
• Beat in the egg, and heavy whipping cream until combined. set aside.
• Mix the dry ingredients by using a medium-sized mixing bowl, and whisk together the flour, cornstarch, salt, and baking powder.
• Gradually beat the dry ingredients into the wet with a low speed on the stand mier and continue beating until a dough forms.
• Use a medium cookie scoop and food scale (optional), scoop out a small amount of dough, and weigh it to 2.2 ounces, to make 12 equal size cookies.
• Roll each cookie dough into a ball and place on the cookie sheet, pressing into a thick disk Repeat each step until you have 6 even sized cookie dough disks on each cookie tray.
• Bake in the preheated oven for 10 minutes. The cookies should be baked through and slightly soft and golden brown on the bottom.
• Allow to cool completely on a wire rack while you make the frosting

Frosting Instructions

• Using a standing mixer, with paddles attached, beat the butter, confectioners sugar, heavy whipping cream, and vanilla extract until creamy
• Divide the frosting into two medium-sized mixin- bowls
• Mix 6 drops of red gel food coloring into 1 bowl.
• Mix 6 drops of green gel food coloring into the second bowl.
• Take the medium cookie scoop and place and even layer of frosting onto the top of the cookie. Then add a bit of sprinkles to the top of the cookies.
• Repeat with the rest of the cookies and the red frosting.
• Place the cookies into the freezer for 10 minutes to allow the frosting to harden.
• The cookies are ready to be served and enjoy.