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To make the dough: In the bowl of a stand mixer fitted with the flat beater attachment, beat the oil, butter, sugars, and zest on medium speed until combined, 1 to 2 minutes. Scrape the sides and bottom of the bowl. (Avoid overmixing at this stage; if the butter is creamed until light and fluffy, the cookies will have a dome shape instead of being flat and crackly on the top.)
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Add the egg, vanilla, and spices, beating on medium speed, until smooth. Scrape the sides of the bowl.
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Add the baking soda, baking powder, salt, and flour; mixing on a low speed until combined. Scrape the bowl when finished, then 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.
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To assemble and bake: Preheat the oven to 350°F with racks in the upper and lower thirds of the oven. Lightly grease two baking sheets, or line with parchment.
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Put the sugar for coating in a bowl and combine with the spices. Rub the zest into the mixture, stirring until well blended.
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Scoop the chilled dough by the tablespoonful (a level tablespoon cookie scoop works well here) and roll in the sugar to coat.
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Place the balls of dough on the prepared baking sheets, leaving 1 1/2" between them. A 5 x 3 pattern works well, for a total of 15 cookies per sheet.
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Bake the cookies for 12 to 15 minutes, rotating the pans top to bottom and front to back halfway through. Continue baking until the edges just begin to brown. Remove them from the oven to a cooling rack and let them cool completely.
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Storage information: Store cookies in an airtight container at room temperature for up to two weeks; freeze for longer storage.
