- inches between cookies. Flatten the tops lightly.
- Bake one sheet at a time for 12–14 minutes, until the edges are set and the tops look dry rather than shiny. Cool on the baking sheet for 10 minutes, then transfer to a rack. The cookies firm up as they cool.
Tips for the Best Result
Weigh the flour if possible; packing a measuring cup can make the cookies dry. These are intentionally soft and cakey, rather than crisp. For neat round cookies, shape the dough before baking instead of handling the hot cookies.
Storage and Reheating
Store completely cooled cookies in
Comments