Preheat you oven to 350 F.

In a stand mixer or with an electric mixer, beat the butter until smooth and creamy.

Add the vegetable oil, white sugar, powdered sugar, vanilla, and egg, and beat until fluffy, at least 2 minutes.

Add the flour to the bowl, but don't mix it in. Make a well in the center of the flour and add the baking soda, cream of tarter, and salt. Stir it in with a small spoon, then beat the flour mixture in until just combined. The dough is on the drier side.

Using your hands or a cookie scoop, form the dough into balls about 1 1/2 tablespoons each. (Or any size, as long as they are uniform.) Line them up on a cookie sheet (you don't need to grease it).

In a shallow bowl, combine the 1/4 cup sugar with a pinch of salt. Get your fingers wet and rub them on the bottom of a glass. Dip the glass into the sugar, then smash each cookie. You want them to be flat, but not so flat that they bake crispy. See photos.

Bake in the preheated oven for 6-7 minutes. Take them out when they are not quite brown on the edges, and still a little shiny on top (just a little bit).

Let cool for a few minutes, then transfer to a wire rack and cool completely.

Meanwhile, make the frosting. Using your stand mixer or electric beaters, beat the softened butter and cream cheese until smooth, at least 1 minute.

Add the coconut extract and salt.

Add the 2 cups powdered sugar and beat until smooth.

Frost each cookie. Top each cookie with a strawberry heart (see photos).