Preheat your oven to 350°F and line baking sheets with parchment. Place the extra sugar in a bowl. Scoop and roll the dough into balls, then roll each generously in sugar. Place them 2 inches apart on the sheets.
Bake for 10-12 minutes until the edges are set and tops are crackled. The centers will look soft. Let them cool on the sheet for 5 minutes before moving to a rack. They firm up as they cool.
Pro Tips for Best Results
Use gel food coloring, not liquid. Gel gives a vibrant red without altering the dough’s texture. Liquid coloring can make cookies cakey and pale.
Chill the dough. Skipping this leads to flat cookies. An hour is good; overnight is even better for flavor and shape.
Don’t overbake. Take them out when the centers still look soft. They’ll finish setting on the hot tray, staying chewy inside.
Common Mistakes to Avoid
Don’t use cold butter or eggs. Room-temperature ingredients blend smoothly. Cold ones can make dough curdle or bake unevenly.(See the next page below to continue…)