In a medium bowl, whisk together the flour, baking powder, and salt.
In a bowl of stand mixer, beat the butter and 1 ½ cups sugar for 3 minutes until light and fluffy. Add the egg, milk or cream, and amaretto, and beat until combined. Scrape down the sides of the bowl. Add the flour mixture and mix just until fully combined.
Place the remaining ¼ cup sugar in a shallow dish. Using a large (3-tablespoon) scoop, scoop out dough, then roll them in sugar to coat evenly. I don’t bother rolling them. Transfer them on the baking sheet, fitting 8 balls per sheet. They will spread a bit..
Bake for 11 to 13 minutes until the cookies are slightly golden around the edges. It better to start checking at 11 minutes. We want crispy edges and chewy centers which means slightly underbaked. They will continue to cook as they cool. Cool on a rack and repeat with remaining dough.
*You can substitute 1 teaspoon almond or vanilla extract
Drop Cracked Sugar Cookies https://www.thegeneticchef.com/cracked-sugar-cookies/