Quantity: This recipe makes about 40 cookies, however this number will vary depending on the size they are rolled.
Baking Tips:
- You don’t want the butter to be too soft or else your cookies will spread. I let mine sit out for about 10 minutes prior to beating.
- Use a small cookie scoop (or a Tablespoon) to scoop out the dough. Each cookie sheet will fit about 24 cookies.
- Make sure to roll the cookies in the powdered sugar while they are still warm. The sugar will melt and that’s perfectly okay. That’s why dipping a second time is important.
- Sift the powdered sugar if it begins to become clumpy.
Room temperature: Store in an airtight container or zip-top bag for up to 3 days.
Freezer: Place in a freezer bag or container and store in the freezer for up to 2 months. Let thaw on the counter for a few hours until no longer frozen.
Update on 12/6: I’ve retested the recipe and changed it to add 2 extra Tablespoons flour (previously 1 3/4 cups) to make sure they don’t fall flat. I find that if you use 2 cups they’re too dry.
Calories: 92kcal | Carbohydrates: 8g | Protein: 1g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 13mg | Sodium: 38mg | Potassium: 18mg | Fiber: 0.4g | Sugar: 3g | Vitamin A: 149IU | Vitamin C: 0.03mg | Calcium: 4mg | Iron: 0.3mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.