1-First Step: Cream Butter and Sugars Beat 1 cup softened butter, 1/2 cup oil, 1 cup granulated sugar, and 3/4 cup powdered sugar until light and fluffy, about 2-3 minutes. This builds air for softness. Scrape bowl often for even mixing.

2-Second Step: Add Eggs and Vanilla Mix in 2 eggs one at a time, then 2 tsp vanilla. Beat well after each. Wet ingredients coat dry ones evenly, preventing lumps.

3-Third Step: Combine Dry Ingredients In a bowl, whisk 4 1/2 cups flour, 1 tsp salt, and 1 tsp baking soda. Gradually add to wet mix on low speed. Dough forms quickly; do not overmix to keep tenderness.

4-Fourth Step: Chill the Dough Divide dough into two balls, wrap in plastic, and chill 1 hour. Chilling prevents spreading and enhances flavor.

5-Fifth Step: Shape and Roll Cookies Preheat oven if chilled. Roll 2 tbsp dough portions in 1/2 cup granulated sugar. Place 3 inches apart on sheets. Flatten slightly to 1/2-inch thick.

6-Sixth Step: Bake the Cookies Bake 8-10 minutes until edges lightly brown. Centers stay soft. Cool on sheets 5 minutes, then wire rack. Yields 24-30 cookies.

7-Seventh Step: Make the Frosting Beat 1/2 cup butter, 1/3 cup sour cream, 1 tsp vanilla, and 1/4 tsp salt. Add powdered sugar 1 cup at a time. Adjust cream for spreadable consistency.

8-Final Step: Frost and Serve Spread or pipe frosting on cooled cookies. Enjoy fresh or store. Pairs with milk for classic treat.