1. Cream the Butter and Sugars

Preheat the oven to 350°F (175°C). In a large mixing bowl, beat together the softened butter, vegetable oil, granulated sugar, and powdered sugar until smooth and creamy.

2. Add the Wet Ingredients

Mix in the egg, vanilla extract, and almond extract until fully incorporated.

3. Combine the Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.

4. Form the Dough

Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.

5. Shape the Cookies

Line a baking sheet with parchment paper. Scoop about 3 tablespoons of dough for each cookie and roll into smooth balls. Place the dough balls on the baking sheet, leaving plenty of space between them.

6. Press the Dough

Dip the bottom of a glass in granulated sugar and gently press each dough ball down to about 1/2-inch thickness.

7. Chill and Bake

Chill the baking sheet for 10 minutes. Bake the cookies for 8 minutes until just set. Allow them to cool on the baking sheet for about 30 minutes.

8. Make the Pink Frosting

In a mixing bowl, beat the softened butter until creamy. Add 2 cups powdered sugar and the milk, mixing until smooth. Gradually add the remaining powdered sugar and beat until fluffy. Mix in the almond extract and 1–2 drops of pink gel food coloring.

9. Frost the Cookies

Once the cookies are fully cooled, spread a generous layer of pink frosting over each cookie using a spatula.

10. Chill and Serve

Place the frosted cookies in the refrigerator before serving for the classic Utah-style chilled cookie experience.