By An Edible Mosaic
Melt the butter and let it cool a bit. Whisk together the melted butter and other liquid ingredients.
Stir in the flour and other dry ingredients. If the dough is difficult to scoop because it’s seems wet, cover it with plastic wrap and refrigerate 15 minutes before scooping. (Don’t be tempted to add more flour!)
Scoop the dough into 1 1/2-teaspoon sized balls. Roll each ball in sugar. Arrange the cookie balls on a baking tray, leaving about 1 1/2 inches between each.
Bake until the cookies are golden and look crinkly, about 20 minutes at 315F. While the cookies are hot out of the oven, firmly (and carefully!) press them down with a glass to flatten. Let the cookies cool completely before serving.