Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a large mixing bowl, cream together the butter, granulated sugar, powdered sugar, and vegetable oil until smooth.

Add the egg, vanilla extract, and almond extract, mixing until fully combined.

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

Gradually mix the dry ingredients into the wet mixture until a soft dough forms.

Scoop large portions of dough (about 3 tablespoons each) and roll into smooth balls.

Place the dough balls on the prepared baking sheet, leaving space between them.

Dip the bottom of a glass in granulated sugar and gently press each ball into a ½-inch thick cookie.

Chill the baking sheet for 10 minutes before baking.

Bake for 8 minutes, then remove from the oven. Let the cookies cool on the baking sheet for about 30 minutes to set.

Make the Frosting

In a mixing bowl, beat the butter until creamy.

Add 2 cups powdered sugar and the milk, mixing until combined.

Gradually add the remaining powdered sugar until a thick frosting forms.

Beat until smooth and fluffy.

Mix in almond extract and a few drops of pink gel food coloring until the desired pastel pink color is reached.

Spread the frosting generously over each cooled cookie using a spatula.