Rolled Sugar Cookie Cutouts

Ingredients

• 4 ounces unsalted butter, pliable but cool, about 60°F
• 3 1/2 ounces refined coconut oil, firm but creamy, about 70°F
• 8 ounces sugar
• 1 1/4 teaspoons Diamond Crystal kosher salt; for table salt, use half as much by volume or use the same weight
• 1/4 ounce vanilla extract
• 1 vanilla bean, split and scraped, pod reserved for another use, optional
• 1/4 teaspoon baking powder
• 1/8 teaspoon baking soda
• 1/8 teaspoon almond extract
• 1 large egg, straight from the fridge
• 12 1/2 ounces all-purpose flour, plus more for dusting
• Powdered sugar, for dusting, optional

Directions

1. In the bowl of a stand mixer with the paddle attached, add the butter, coconut oil, sugar, salt, vanilla extract, the scraped vanilla seeds if you are using them, baking powder, baking soda, and almond extract. Start on low just to bring everything together, then turn the mixer to medium and beat until the mixture looks pale, fluffy, and aerated, about 5 minutes. Stop and scrape down the bowl with a flexible spatula, then mix for 1 minute more. During chilly winter months, this stage may need extra time.
2. While the mixer is still going, add the egg and beat until the mixture is smooth. Turn the speed down to low, add the flour, and mix only until the dough starts clinging to the paddle and a little flour is still visible. Use a flexible spatula to fold the dough a couple of times so everything is evenly incorporated. Split the dough in half and move on, or cover it in plastic and chill for up to 1 week. If the dough has been refrigerated, leave it at room temperature until it feels soft and workable, then knead it lightly so it becomes flexible again before rolling.
3. When you are ready to bake, set an oven rack in the lower-middle position and heat the oven to 350 degrees F (180 degrees C). Flour your work surface generously, then roll one portion of dough to 1/4 inch thick. Use a ruler to check the thickness, since dough that is rolled too thin will make cookies that break more easily. Run an offset spatula under the sheet of dough to free it from the counter. Stamp out shapes with assorted cookie cutters and place them on a parchment-lined half-sheet pan, spacing the cookies at least an inch apart. Press the scraps back together, roll them out, and cut more cookies the same way. Repeat with the rest of the dough.
4. Bake the cookies. For a softer texture, pull them when they are puffed, set, and still pale, about 12 minutes. For a crisper cookie, leave them in until the edges are just lightly golden, about 3 minutes more. Cool the cookies completely on the sheet pan, about 30 minutes. Their flavor and texture will continue to settle for another 30 minutes. If you’d like, dust them with powdered sugar or decorate with a not-too-sweet Royal Icing. Store at room temperature in an airtight container for up to 1 week.