Ingredients
Scale
- 2¾ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1¾ cups granulated sugar, divided
- 1 cup unsalted butter, softened
- 2 large eggs
- 2 teaspoons vanilla extract
- ½ teaspoon almond extract
- Additional granulated sugar for rolling
Instructions
- Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or lightly grease them.
- Mix the dry ingredients. In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
- Cream butter and sugar. In a large bowl, use an electric mixer to cream together the softened butter and 1½ cups of granulated sugar until light and fluffy, about 3-4 minutes.
- Add eggs and extracts. Beat in eggs one at a time, then add vanilla and almond extracts. Mix until well combined.
- Combine wet and dry ingredients. Gradually add the flour mixture to the butter mixture, mixing on low speed until just combined. Don’t overmix.
- Shape the cookies. Roll dough into 1½-inch balls. Roll each ball in the remaining ¼ cup granulated sugar, then place on prepared baking sheets about 2 inches apart.
- Bake. Bake for 10-12 minutes, until the edges are set and lightly golden. The centers should still look slightly underbaked.
- Cool. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
