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I tried this recipe after seeing it posted on The New York Times cooking page, and I was hooked! I’ve made these several times and still cannot get over with how smooth and buttery these are! They just melt in your mouth!
The New York Times’ recipe gave the ingredient measurements in both cups and grams, which I love. I think it’s much easier and more precise. I’ve made a few changes to the recipe, which I’ll note for you below
Notes: The original recipe calls for rolling the cookie edges in demerara sugar, because demerara sugar is difficult to find I roll my edges in brown sugar.
Trust me, these are worth your time!