Classic Vanilla Sugar Cookies

1. Creaming Ingredients

In a mixer with a paddle attachment, combine butter, coconut oil, sugar, salt, vanilla extract, vanilla bean seeds (if using), baking powder, baking soda, and almond extract. Start on low speed, then increase to medium. Beat until light and fluffy, about 5 minutes, scraping down the sides midway.

2. Adding Egg

While mixing, crack in the egg, and continue to beat until the mixture is smooth.

3. Incorporating Flour

Reduce mixer speed to low, gradually add flour, and mix until just combined. Finish by folding with a spatula to ensure thorough mixing. Divide dough in half. If not using immediately, wrap and refrigerate for up to a week. Allow refrigerated dough to reach a pliable room temperature before rolling.

4. Rolling and Cutting

Preheat Oven: Adjust oven rack to lower-middle position and preheat to 350°F (180°C). On a floured surface, roll half the dough to 1/4 inch thickness. Use a ruler to check. Loosen dough with an offset spatula. Use cookie cutters to cut shapes, transferring them to a parchment-lined baking sheet with space between each cookie. Re-knead and roll scraps to cut more cookies. Repeat with remaining dough.

5. Baking Cookies

Bake for 12 minutes for soft cookies or up to 15 minutes for a crisper edge. Allow cookies to cool on the baking sheet for 30 minutes to develop flavor and texture.

6. Optional Dusting

If desired, dust with powdered sugar, or decorate as preferred.