Bake for about 18 minutes or until the edges just begin to turn golden brown. Be careful not to overbake as the cookies will continue to firm up as they cool.
Cool and Roll in Powdered Sugar:
Allow the cookies to cool for about 5 minutes on the baking sheet. Roll the warm cookies in powdered sugar, then transfer to a wire rack to cool completely.
Double-Coat in Powdered Sugar:
Once cooled, roll the cookies in powdered sugar again for a snowy finish. Store in an airtight container for up to a week.
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