In a mixer with the paddle attachment, cream the butter with the sugars until smooth. Then add the oil, water, eggs, and vanilla. Mix well.

In a separate bowl combine the flour, baking soda, cream of tartar, and salt. Add all at once to the wet ingredients, and mix until everything comes together. It should be slightly crumbly and not sticky at all.

Using a #30 cookie scoop (about 2 Tbsp of cookie dough) scoop dough balls onto a silicone or parchment lined baking sheet (no more than 8 per tray.)

Put ¼ cup granulated sugar on a small plate. Dip the bottom of a glass cup into the sugar, and press it into the center of each dough ball until about ½-inch thick. If your glass cup is bowed in the center, you may find it helpful to rock it in a circular motion to flatten the cookies more evenly.

Bake at 350 degrees Fahrenheit for 7 to 8 minutes. Do NOT over-bake! The tops will look matte instead of glossy when they are finished.

With an electric hand mixer and a large bowl, beat the butter and solid coconut oil together until smooth. Add the powdered sugar, vanilla, and milk. Mix thoroughly. Add up to ½ Tbsp extra milk for a smoother consistency. Tint with a drop or two of red food coloring for a pink hue.

Spread frosting over cooled cookies and enjoy! Store cookies in a sealed container at room temperature up to 5 days.