Scoop out tablespoons of dough and roll them into balls. Place them on the prepared baking sheet, spacing them about 2 inches apart.
Use a fork to press the dough balls down, creating a classic crisscross pattern.
4. Bake
Bake in the preheated oven for 8–10 minutes, or until the edges are just set. The cookies may look slightly underdone in the center, but they will firm up as they cool.
5. Cool and Serve
Let the cookies cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely.
Enjoy warm, or store for later!
Storage Tips
Room Temperature: Store in an airtight container for up to 5 days.
Freeze: Freeze baked cookies in a freezer-safe bag for up to 3 months. Thaw at room temperature or microwave for a few seconds before enjoying.
Optional Add-Ins
Shrimp and Rice Paper Dumplings
Fresh, unrefrigerated chicken without refrigerator for 12 months
BUTTERNUT COOKIES
Put a glass of salt in the freezer in the evening, this is a great solution to solve an important problem
How to Keep Tomatoes Fresh for 6 Months: Grandma’s Tried and True Method Using Glass Containers
My Italian grandma taught me this method, and I’ve never stopped using it!
How To Make 7 Layer Punch Bowl Dessert
COPYCAT CHEESECAKE FACTORY KEY LIME
Apple Crumble Bars
