4. Shape the Cookies
- Roll the dough into 1-inch balls and place them on the prepared baking sheet with slight spacing between each. Flatten gently with the tines of a fork to create a criss-cross pattern, or use the bottom of a glass dipped in sugar for a smooth, lightly sparkling finish. The dough is also suitable for cookie press designs if you prefer intricate shapes.
5. Bake
- Bake for 10–12 minutes. The cookies should set and firm up around the edges but remain pale on top and bottom. They do not brown noticeably, so rely more on texture than color to judge doneness. When touched lightly, they should feel soft but hold their shape.
6. Cool
- Allow the cookies to cool on the baking sheet for about 5 minutes. This brief rest helps them stabilize before moving. Transfer them carefully to a wire rack to cool completely, where they will finish firming into their signature soft, buttery texture.
Notes
These cookies store well in an airtight container and maintain their tender texture for several days. They accept decorating sugars or sprinkles easily before baking, and the dough can be flavored subtly with citrus zest for variation without changing the core recipe.
