6. Scoop and Bake
- Scoop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each portion to allow for spreading. Bake for 9–11 minutes, watching for edges that turn golden while the centers remain slightly soft. The cookies will firm up as they cool, so avoid baking until fully browned.
7. Cool
- Let the cookies cool on the baking sheet for 2 minutes. This brief rest helps them set enough to transfer without breaking. Move them to a wire rack to cool completely, allowing air to circulate around the cookies for an even finish.
Notes
For extra holiday flair, press a few additional sprinkles or chocolate chips onto the tops of the dough portions before baking. Leftover cookies store well in an airtight container at room temperature, keeping them soft for several days.
