-Start these cookies several hours ahead as they need time to chill.
-Using coarse sugar makes for a pretty holiday cookie. It will take a little more coarse sugar than granulated sugar for rolling.
-I find the dough warms up too much while rolling into balls, especially if taking the time to weigh each one. Therefore, I suggest that you rechill the rolled balls for about 10 minutes to prevent too much spread. You can do this before rolling in sugar, after rolling in sugar, or once they are prepped on the baking tray (this is great if you can fit the tray in your fridge)
-At 20 grams each, I get 38-2 3/4″ cookies.
-Do not overcrowd the cookies on the cookie sheet and do not overbake. These cookies are wonderfully chewy at the 9-minute mark.