Ingredients:

  • 2 3/4 cups all-purpose flour (345g)
  • 2 teaspoons cornstarch
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon sea salt
  • 1 cup unsalted butter, softened (226g)
  • 1 1/2 cups granulated white sugar (300g)
  • 2 tablespoons light brown sugar
  • 1 large egg, room temperature
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon almond extract
  • 1/2 cup granulated sugar for rolling

Instructions:

  1. Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper or silicone mats.
  2. In a medium bowl, whisk together the all-purpose flour, cornstarch, baking soda, baking powder, and sea salt until well combined and lump-free.
  3. In a large mixing bowl or stand mixer, beat the softened butter, 1.5 cups granulated sugar, and brown sugar on medium-high speed for 3 minutes until pale ivory and fluffy.
  4. Add the egg, vanilla extract, and almond extract to the butter mixture. Beat for another minute until cohesive and smooth.
  5. Turn the mixer to the lowest setting and gradually add the dry ingredients. Mix only until the last streak of flour disappears to avoid over-mixing.
  6. Roll the dough into 2 tablespoons-sized balls. Roll each ball in the extra granulated sugar to coat.
  7. Place cookies on the prepared baking sheets spaced 2 inches apart. Bake for 9-11 minutes until the edges are just set but the centers still look slightly soft.
  8. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.