Ingredients:

  • 1 cup (2 sticks / 227g) unsalted butter, softened
  • ½ cup (100g) granulated sugar
  • ¼ cup (50g) powdered sugar, plus more for dusting
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract
  • 2 ¼ cups (281g) all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon salt

Instructions:

  1. In a large bowl, cream together the softened butter, granulated sugar, and powdered sugar until light and fluffy.
  2. Beat in the egg, vanilla extract, and almond extract until well combined.
  3. In a separate bowl, whisk together the flour, baking powder, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  5. Cover the dough and refrigerate for at least 30 minutes. This prevents the cookies from spreading too much.
  6. Preheat oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.
  7. Scoop or roll the dough into 1-inch balls. Place them 2 inches apart on the prepared baking sheets.
  8. Bake for 8-10 minutes, or until the edges are lightly golden brown.
  9. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Dust generously with powdered sugar before serving.