I've been a professional baker for 10 years. Everyone who tries these massive sugar cookies asks me for the recipe.

For the cookies, you'll need:

• 1/2 cup (1 stick) unsalted butter, softened

• 1/4 cup vegetable oil

• 1/2 cup granulated sugar

• 1/2 cup powdered sugar

• 1 egg

• 1 teaspoon pure vanilla extract

• 2 cups all-purpose flour

• 1/2 teaspoon baking soda

• 1/2 teaspoon baking powder

• 1/2 teaspoon salt

To make these cookies, start by whisking the flour, baking soda, baking powder, and salt together in a medium bowl. Set it aside.

In the bowl of a stand mixer with the paddle attachment or in a large mixing bowl with a hand mixer, cream together the softened butter, vegetable oil, granulated sugar, and powdered sugar until the mixture is well-combined and fluffy.

Then, mix in the egg and the vanilla extract.

Gradually mix the flour mixture into the wet mixture until the cookie dough begins to form.

It'll look crumbly at first but will eventually come together.

Line two baking sheets with parchment paper and preheat your oven to 350 degrees Fahrenheit.

Once the dough is prepped, divide it into eight large balls. Roll each in your hands and place four on each prepared baking sheet. Make sure to space them a few inches apart.

Dip the bottom of a drinking glass in sugar and press down on the top of each dough ball. This will make an indentation in the center and create a spreading texture around the edges.

One at a time, place the baking sheets with the prepped cookies in the fridge for 15 minutes before transferring them to the oven.

Bake the cookies for 8 to 10 minutes until the edges just begin to turn light golden brown.

Once baked, remove the cookies from the oven and allow them to fully cool on the baking sheet, at least 30 minutes.

The sugar cookies are tasty on their own, but a glaze will dress them up even more.

For the glaze, you'll need:

• 1 ½ cups powdered sugar

• 1 ½ tablespoons whole milk

• 1 teaspoon almond extract

• Food coloring

In a small bowl, whisk together the powdered sugar and milk. Whisk in the almond extract. Use food coloring to color the glaze if desired.

Spread or drizzle the glaze on the cooled cookies and allow it to set for 15 minutes.

You can also add sprinkles to the glaze while it's still wet.

The final result is a thick, chewy, soft, and delicious cookie.

Use this recipe to make festive Christmas cookies or change up the food coloring and sprinkles to make these work for any occasion or holiday.