Crunchy Sugar Cookies

Ingredients

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 cup butter, softened
• 1 1/2 cups white sugar
• 1 egg
• 1 teaspoon vanilla extract
• 3 tablespoons white sugar for decoration

Directions

1. Set an oven rack in the middle and bring the oven to 325°F. Cover 2 rimmed baking sheets with parchment. Using a stand mixer with the paddle in place, mix the sugar, butter, shortening, and salt on medium until the mixture looks pale and fluffy, about 1 minute. Stop and scrape the bowl.
2. Add the egg, vanilla, and almond extract, if you’re using it, and run the mixer on low just until everything comes together. Increase to medium and continue mixing for a total of 1 minute. In a medium bowl, whisk together the flour, baking powder, and baking soda, then pour the dry mixture into the mixer bowl. Mix on low for 30 seconds, only until combined. Scrape the bowl again, then mix on medium-low for another 30 seconds so the dough is even all the way through.
3. With a gentle hand, shape the dough into 1-oz. balls, about 1 heaping Tbs. each. If you’re using sanding sugar, coat each ball in it. Space them at least 21/4 inches apart on the prepared baking sheets. Dip the bottom of a glass in granulated sugar and press each dough ball to 1/4 inch thick, dipping the glass back into the sugar after each cookie. Bake 1 sheet at a time until the cookies are set and lightly golden on top, 15 to 18 minutes. Leave them on the baking sheet for at least 5 minutes, then move them to a wire rack to finish cooling.