Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.

Combine softened butter, powdered sugar, and granulated sugar in a large mixing bowl and cream together until smooth and fluffy (2-3 minutes).

Gradually blend in vegetable oil, beaten eggs, and vanilla extract to the creamed mixture.

Whisk together the all-purpose flour, baking soda, cream of tartar, and a pinch of salt in a separate bowl.

Slowly add the dry mixture to the wet mixture, mixing on low speed until a dough forms.

Scoop out portions of the dough and roll them into balls, placing them on the prepared baking sheets.

Dip a fork in flour and press down on each cookie ball to create a cross-hatch pattern, then sprinkle with sugar sprinkles.

Bake the cookies for 10 to 12 minutes, until lightly browned around the edges.

Let the cookies sit on the baking sheets for a few minutes, then transfer them to a wire rack to cool completely.