Preheat the oven to 350°F. Line two baking sheets with parchment paper.

In a stand mixer fitted with the paddle attachment, beat sugar, butter, shortening, and salt on medium speed until light and fluffy, about 1 minute. Scrape down the sides of the bowl. Add eggs, corn syrup, vanilla, and almond extract and mix on low speed until combined.

In a second bowl, whisk the flour, baking powder, and baking soda, then add to the mixer. Mix on low speed until you have a soft dough.

Shape the dough into 1-oz. balls (about 1 heaping Tbs. each).

Roll the balls in sanding sugar or sprinkles and arrange at least 21/4 inches apart on the prepared baking sheets.

Bake one sheet at a time until the edges are golden and the tops are cracked but not completely set, 13 to 15 minutes. Let the cookies cool on the sheet for at least 5 minutes before transferring to a wire rack to cool completely.