1. For the dough: In a large bowl, combine the oil, butter, and sugars, and beat until combined. Add the egg, extracts, and nutmeg (if using) and beat until smooth.

  2. Add the baking soda, baking powder, salt, and flour; mix until smooth. Cover and refrigerate the dough for 2 hours or as long as overnight.

  3. To assemble and bake: Preheat the oven to 350°F. Lightly grease two baking sheets, or line with parchment.

  4. Cover the bowl and refrigerate the dough for at least 2 hours, until it's stiff enough to scoop easily and hold its shape; overnight is fine.

  5. Put the sugar for coating in a bowl. Scoop the chilled dough by the tablespoon and roll it in the sugar to coat.

  6. Place the balls of dough on the prepared baking sheets with 1 1/2" of space between them.

  7. Place the cookies on the prepared baking sheets.

  8. Bake for 13 minutes, until the edges just begin to brown. Remove from the oven and let cool on the pan for 10 minutes before transferring to a rack to finish cooling completely.

  9. Store in an airtight container at room temperature for up to 2 weeks.

Tips from our Bakers

  • Vanilla is obviously the most important flavor in these cookies, but we suggest nutmeg and almond extract, as well. Nutmeg will give the cookies a distinctive, old-fashioned "sugar cookie taste." And we feel a small amount of almond highlights vanilla's flavor, without adding any flavor of its own.