Preheat oven to 350°F. Prepare two large baking sheets by lining each tray with a sheet of parchment paper.
In a large bowl, use a hand mixer on low speed to cream together the butter and oil until smooth. Add the sugars and beat 2-3 minutes until the mixture is lighter in color and fluffy. Add in the egg, vanilla extract, and almond extract and beat until just combined.
Add the flour, baking powder, and salt to the dough and fold it all in using a spatula. Don't overmix here, just work the flour in until everything is completely combined.
Divide dough into twelve cookies using a cookie scoop (about three tablespoons per cookie) or weighing the dough. Each cookie should be about 55g. Roll each cookie in a small bowl filled with 1/3 cup granulated sugar (optional). Place the balls of cookie dough 3” apart on a baking sheet and gently press down with a small flat-bottom glass or your fingers until each cookie is about 3/4” thick.
Bake cookies one tray at a time for about 11-13 minutes until just barely starting to turn golden brown on the edges. The centers will still be soft. Allow to cool completely on cooling racks before frosting.