1. Preheat Oven:

   • Preheat oven to 350°F (175°C) and line 3 large cookie sheets with parchment paper.

2. Mix Dry Ingredients:

   • In a medium bowl, whisk together the flour, salt, baking soda, and cream of tartar. Set aside.

3. Cream Butter and Sugars:

   • In the bowl of a stand mixer, cream together butter, 1 ¼ cups granulated sugar, and powdered sugar until light and fluffy, about 4 minutes.

4. Add Wet Ingredients:

   • Slowly add oil while mixing. Add eggs, one at a time, then vanilla extract (or cake batter extract). Mix until combined.

5. Combine Dry and Wet Mixtures:

   • Gradually add the flour mixture to the wet mixture until just combined.

6. Form Cookie Dough Balls:

   • Scoop two small scoops of dough, roll them into one ball, and place them on the prepared baking sheets. (You should fit 9 balls per sheet.)

7. Flatten Dough Balls:

   • Pour the remaining ¼ cup granulated sugar into a small bowl. Dip the bottom of a drinking glass (about 3 inches wide) into water, then into the sugar. Press the glass onto each dough ball to flatten to a ½-inch thickness. Repeat with all dough balls.

8. Bake Cookies:

   • Bake for 8-9 minutes. Don’t over-bake! (The short baking time keeps the cookies soft.) Remove from oven and let cool on the sheets (no need to transfer to a wire rack). Store in the fridge until ready to frost and eat.

For the Frosting:

1. Make the Frosting:

   • Place butter, vanilla extract (or cake batter extract), and salt in a large bowl. Beat with an electric mixer until creamy. Gradually add milk and powdered sugar, mixing until smooth. Add food coloring and blend until well mixed.

2. Frost the Cookies:

   • Frost the cooled cookies with the prepared frosting. Serve and enjoy!