Preheat your oven to 325ºF for convection baking or 350ºF for standard mode. Prepare two baking sheets by lining them with parchment paper.

In a stand mixer (or a large bowl with a hand mixer), add the softened unsalted butter, granulated sugar, and powdered sugar. Mix on medium speed until well combined.

Incorporate the vegetable oil and blend until smooth, then add the egg. Beat for about 1-2 minutes until light and fluffy, scraping the bowl as needed.

Add the sour cream, sourdough discard, vanilla extract, and almond extract, mixing until well integrated.

In a separate small bowl, whisk together the flour, salt, baking powder, and baking soda. Slowly add the dry mixture to the wet ingredients, mixing until just incorporated.

Using a 1.5 tablespoon cookie scoop, portion out the cookie dough and roll each scoop into a ball. Place on the prepared baking sheets, spacing well apart.

To flatten the cookies, spray the bottom of a small glass with cooking spray, dip it in granulated sugar, and press down gently on each cookie dough ball.

Bake the cookies for 8 minutes at 325ºF convection or for 10 minutes in a regular oven at 350ºF. Remove when the edges just begin to turn golden.

Let the cookies rest on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

For the frosting, mix the softened butter in a bowl until light and fluffy. Gradually add sour cream, vanilla extract, almond extract, and a pinch of salt, combining well.

Gradually mix in powdered sugar along with 10 grams of heavy cream. Whip until creamy and thick, adding more cream if too thick.

Frost cooled cookies, and enjoy every delightful bite!