1. Heat the oven to 190C.

2. In a stand mixer with the paddle attachment, cream butter and sugars on high for 2 minutes.

3. Add egg, extracts and Singleton whisky, and cream on high for 2-3 minutes, until mixture is light and fluffy.

4. On a low speed, add in flour, baking powder, baking soda and salt, and mix for 1 minute just until mixture comes together to form an uniform cookie dough.

5. In a small bowl prepare the Singleton whisky sugar by whisking the whisky into sugar until evenly distributed.

6. Scoop the dough into 75g rounds, roll each in bowl of Singleton whisky sugar to coat completely, then position cookie dough rounds 5-8 centimetres apart onto a greased or lined baking tray. Bake the cookies for 10 to 12 minutes, until golden brown. Cool completely before serving.

NOTES

• Christina Tosi's cookie tips

Tosi suggests folding through crushed up Violet Crumble (one of her favourite Australian sweets) through the cookie dough for a "hokey pokey vibe".

Gluten-free: Tosi suggests a cup-for-cup, 1:1 mix of gluten-free flour and blanched almond flour (almond meal). "Err on the side of adding a little less of that gluten-free flour you get off the shelf, because there's typically a lot of xanthan gum in it which will make [the cookies] feel a bit more cakey than crisp on the outside-dense on the centre," Tosi warns.

Kosher salt: Grains of kosher salt are much bigger than standard table salt. Tosi says you can use table salt or fleur de sel (salt flakes), but make sure you use the gram measurements in the recipe, because the different salts vary in size.

Vanilla extract: Tosi describes clear vanilla extract as "magical" but regular vanilla extract will do the trick.

Maple extract: Use a high-quality maple syrup or make a maple hokey pokey to fold through the dough.