Preheat oven to 350 degrees and line baking sheets with parchment paper.

Cream butter and powdered sugar until fluffy using an electric mixer. Beat in eggs, oil, and extracts.

Add dry ingredients and mix until just combined.

Scoop dough using a 2 Tbsp. scoop and place on baking sheets (6-8 cookies/sheet). Roll each ball using your hands until smooth then place it back onto the baking sheet. Flatten each cookie dough ball slightly with your fingers or palm (they should look like little hockey pucks).

Bake cookies for 8-10 minutes. Do not overbake! These cookies aren't supposed to be golden or brown at all. When they no longer look glossy they are ready to come out of the oven.

Let stand on baking sheets for 3-5 minutes then transfer cookies to cooling racks to cool completely.

Beat frosting ingredients together with an electric mixer. Start with 4 tablespoons of milk then add up to two more tablespoons of milk, until desired consistency is achieved.

Frost cookies with an offset spatula or frosting spreader.

Add sprinkles.