Ingredients:

  • 2 cups (454g) unsalted butter, softened
  • 2 cups (400g) granulated white sugar
  • 4 large eggs, room temperature
  • 2 tbsp (30ml) pure vanilla extract
  • 1 tsp (5ml) almond extract
  • 6 cups (750g) all-purpose flour
  • 2 tsp (10g) baking powder
  • 1 tsp (6g) fine sea salt
  • 0.5 cup (100g) granulated sugar for rolling

Instructions:

  1. Preheat your oven to 350°F (175°C) and line large baking sheets with parchment paper or silicone mats.
  2. In a stand mixer fitted with the paddle attachment, cream the softened butter and 2 cups of granulated sugar on medium-high speed for 3-4 minutes until pale and fluffy.
  3. Add the eggs one at a time, followed by the vanilla and almond extracts, beating well after each addition to ensure a stable emulsion.
  4. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
  5. Turn the mixer to the lowest setting and gradually add the dry ingredients to the wet mixture. Mix only until the flour streaks disappear; do not over-mix.
  6. Scoop tablespoon sized balls (about 25-30g each) and roll them in the additional 0.5 cup of granulated sugar.
  7. Place dough balls 2 inches apart on prepared baking sheets. Bake for 10-12 minutes until the edges are just set and the tops are matte. Allow to cool on the pan for 5 minutes before transferring to a wire rack.