Ingredients
For the Cookie Base
½ cup (113g) unsalted butter, softened but still cool to the touch
½ cup (115g) granulated sugar
½ cup (60g) powdered sugar
½ cup (108g) canola or vegetable oil
1¼ teaspoons pure vanilla extract
¼ teaspoon almond extract
1 large egg
For the Dry Ingredients
2⅓ cups (291g) all-purpose flour, spooned and leveled
¾ teaspoon baking soda
¾ teaspoon cream of tartar
½ teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and powdered sugar until light and fluffy.
- Add the oil, vanilla extract, almond extract, and egg. Mix until fully combined and smooth.
- In a separate bowl, whisk together the all-purpose flour, baking soda, cream of tartar, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
- Scoop or roll the dough into balls and place them onto the prepared baking sheet, spacing them about 2 inches apart.
- Flatten each ball slightly with your hand or the bottom of a glass if you prefer a flatter cookie.
- Bake for 10–12 minutes, or until the edges are lightly golden.
- Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 24 cookies (depending on size)
- Calories: Approximately 180 kcal per cookie