Shape the Dough and Coat in Sugar:
Now it’s time to form the cookies. Roll the dough into 1-inch balls, making sure they are uniform in size for even baking. Once rolled, drop each ball into the remaining granulated sugar and coat it well, creating a light sugar crust on the outside of the dough. This extra sugar not only adds sweetness but also helps create a slight crispness on the edges of the cookies once baked.
Arrange on Cookie Sheets:
Place the sugar-coated dough balls onto ungreased cookie sheets, spacing them about 2 inches apart. This allows room for the cookies to spread slightly as they bake without merging together. If you like, you can lightly flatten the dough balls with the bottom of a glass or your fingers to achieve a slightly thinner cookie, but this step is optional.
Bake the Cookies:
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