Using a 2Tbsp cookie scoop, scoop dough and place on baking sheet with parchment paper, about 2 inches apart.
Dampen a paper towel and press a glass (or measuring cup with flat bottom) onto the paper towel. Then dip the glass in the reserved granulated sugar. Press glass onto cookie dough to flatted until about 1/2 inch thick.
Bake cookies for 11-13 minutes, just until lightly browned on edges. Remove and cool completely.
Notes
Use soft butter. Cold butter will be hard to work into the dough and the cookie texture will be off. Did you forget to put your butter out at room temperature in advance? You can soften it with a few seconds in the microwave at 50% power!
This recipe makes cookies that are lightly crispy and crumbly. That means you’re going to take them out of the oven before they’re browned. If you want a crunchier cookie, feel free to leave the cookies in the oven for another minute or two. Just keep a close eye on them! They can burn quickly.
You can also skip the granulated sugar and sprinkle with powdered sugar after cooling instead. My family prefers the texture and flavor of the granulated sugar.
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