Preheat your oven to 350°F (175°C) and gather two to three baking sheets. Line each sheet with parchment paper for effortless cookie release.

In a stand mixer, cream together 1 cup of room-temperature unsalted butter and 1 cup of granulated sugar until the mixture is light and fluffy, approximately 3-5 minutes.

Next, add in 1/4 cup of vegetable oil, 2 large eggs, 1 teaspoon of vanilla extract, and 1/2 teaspoon of almond extract. Mix until all ingredients are fully blended and form a cohesive dough.

In a separate bowl, whisk together 3 cups of all-purpose flour, 1 tablespoon of cornstarch, 2 teaspoons of baking powder, and 1/2 teaspoon of salt.

Gradually add this dry mixture to the wet ingredients in the mixer, mixing on low speed until the dough appears crumbly yet holds together.

Scoop the cookie dough onto the prepared baking sheets, placing them approximately 2 inches apart. Slightly flatten each scoop to ensure even baking, then refrigerate the trays for at least 15 minutes.

After chilling, place the baking sheets in the preheated oven. Bake the cookies for 15-20 minutes, or until the edges are just barely golden brown while the centers remain soft.

Once baked to perfection, remove the trays from the oven and allow the cookies to cool on the sheets for about 5 minutes. Carefully transfer them to a wire rack to cool completely.

In your stand mixer, combine 1 cup of softened unsalted butter with 4 cups of powdered sugar, 1 teaspoon of vanilla extract, and 1/2 teaspoon of almond extract. Mix until creamy and smooth.

Gradually add 2-4 tablespoons of heavy cream until the frosting reaches a pipeable consistency. Add neon green food coloring until you achieve a bright Grinch hue.

Once the Grinch Crumbl Christmas sugar cookies are completely cooled, use a piping bag to apply the vibrant green buttercream frosting onto the tops of each cookie.

Finish by adorning them with red heart sprinkles and additional Christmas sprinkles for that extra festive flair.