Vanilla Crinkle Cookies

Ingredients

For the cookies:

2¼ cups all-purpose flour
2 tsp baking powder
½ tsp baking soda
½ tsp salt
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
¼ cup neutral oil (vegetable or canola)
2 Tbsp vanilla extract
1 tsp vanilla bean paste (optional, but great for extra vanilla flavor)
¼ tsp almond extract (optional)

For rolling:

½ cup granulated sugar
1–1½ cups powdered sugar
Directions
Mix the dry ingredients. Whisk together the flour, baking powder, baking soda, and salt.
Cream butter + sugar. Beat the softened butter and granulated sugar for 2–3 minutes, until light and fluffy.
Add the wet ingredients. Beat in the eggs, oil, vanilla extract, vanilla bean paste, and almond extract.
Make the dough. Add the dry ingredients and mix just until combined. Don't overmix.
Chill. Cover and refrigerate for 1–2 hours. Overnight is even better.
Prep for baking. Preheat oven to 350°F and line baking sheets with parchment paper.
Coat generously. Form the chilled dough into balls. Roll each first in granulated sugar, then very heavily in powdered sugar. The thick powdered-sugar coating is what gives you that dramatic white crinkle.
Bake for 10–12 minutes, until the cookies are puffed and crackly. You want them to remain soft in the centers, so don't wait for them to brown.
Let them cool on the baking sheet for 5 minutes, then transfer to a cooling rack.