Ingredients:

  • 1 cup (227g) Unsalted butter, softened to room temperature
  • 1 cup (200g) Granulated white sugar
  • 1 Large egg, room temperature
  • 1.5 tsp (7.5ml) Pure vanilla extract
  • 0.5 tsp (2.5ml) Almond extract
  • 2.5 cups (312g) All-purpose flour
  • 0.5 tsp (3g) Fine sea salt
  • 0.5 tsp (2g) Baking powder
  • 0.5 cup (100g) Gold or Silver sparkling sanding sugar
  • 2 tbsp (20g) White nonpareils

Instructions:

  1. In a large bowl, beat the softened butter and granulated sugar together on medium-high speed until the mixture is pale and fluffy, approximately 3 minutes. Add the egg, vanilla extract, and almond extract, beating until fully incorporated. Scrape down the sides of the bowl.
  2. In a separate bowl, whisk together the all-purpose flour, salt, and baking powder. Turn the mixer to low and gradually add the dry ingredients to the wet mixture. Stop mixing as soon as no streaks of flour remain. Wrap the dough in plastic wrap and refrigerate for at least 1 hour.
  3. Preheat your oven to 350°F (175°C). Scoop rounded tablespoons of dough (about 1.5 inches) and roll them into smooth balls. Roll each ball generously in a bowl of sparkling sanding sugar until completely coated. Place on a parchment-lined baking sheet 2 inches apart.
  4. Bake for 9–11 minutes until the edges are just set and barely golden. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to finish cooling.