Preheat the oven to 350°F/180°C/Gas 4. Line two cookie sheets with parchment paper or silicone baking mats.

Use an electric handheld or stand mixer to cream butter, oil, sugar, and powdered sugar until well combined. Beat in the large egg, heavy cream, vanilla extract, and almond extract (if using).

Sift or whisk the flour, cornstarch, salt, and baking powder into a medium bowl.

Gradually beat the dry ingredients into the wet ingredients and continue beating until a dough forms.

Use a medium cookie scoop to scoop 12 portions of dough and roll into balls. To create equal-sized cookies, use a kitchen food scale to weigh each piece of dough to 2.2oz/62g.

Place the cookie dough balls onto the prepared cookie sheets, about 2"/5cm apart, pressing each one into a thick disk.

Place the cookies into the oven and bake for 10 minutes. The cookies should be set around the edges. Do not overcook! Leave the cookies to cool for five minutes on the baking sheet before using a spatula to transfer to a wire rack to cool completely before frosting.

Use an electric handheld or stand mixer to beat the butter, powdered sugar, heavy cream, and vanilla extract until creamy and smooth. Transfer half of the frosting into a separate bowl.

Add red food coloring to one of the bowls of frosting and mix well to combine. Add green food coloring to the other bowl of frosting and mix well to combine. TIP! You can always add more food coloring, but not take it away! Add a little at first and add more to reach your desired shade.

When the cookies have cooled completely, use a medium cookie scoop to scoop red or green frosting on top of each cookie. Spread the frosting out with an angled spatula, or turn the cookie upside down and press down onto a piece of parchment paper to become a flat disk.

Add a generous pinch of Christmas sprinkles to the top of each frosted cookie. Serve and enjoy!