Directions

1. Preheat the oven to 325°F. Line a cookie sheet with parchment paper. Set aside.
2. In a stand mixer fitted with the whisk attachment, mix together the butter and vegetable oil on low speed until combined. Gradually increase the speed to medium-high and mix until homogenous, about 2 minutes.
3. Add the powdered sugar and Karo^® Light Corn Syrup, and beat on low speed, gradually increasing to medium, until combined.
4. Add the egg, vanilla, and almond extract. Beat on medium-high until the mixture is smooth, about 1 minute.
5. Add the flour, cornstarch, baking powder, baking soda, and salt. Beat on low speed until just combined and no streaks of flour remain.
6. Use a 1-ounce cookie scoop to portion out equal amounts of dough. Roll the dough in your hands to smooth the edges, then place on the prepared baking sheets, spacing the dough 2 inches apart. Flatten the top of the balls gently with your palm.
7. Bake until the cookies have puffed up and are set and firm around the edges but still somewhat soft in the middle, 13 to 14 minutes (the centers will continue to set as they cool on the baking sheet). Remove the baking sheet from the oven and allow the cookies to rest on the baking sheet for 5 minutes, then use a metal spatula to transfer the cookies to a cooling rack to cool completely, about 25 minutes more.
8. Once the cookies have cooled, make the frosting. In a stand mixer fitted with the paddle attachment, combine the butter, powdered sugar, milk, vanilla, almond, and salt. Beat on medium speed, scraping down the sides and bottom of the bowl as needed, until the frosting is fluffy, about 1 minute. Add food coloring of your choice a few drops at a time until the desired color is reached.
9. Use an offset spatula to frost the cookies with about 2 tablespoons of frosting, spreading it into an even layer. Top with sprinkles and enjoy!