I like these cookies tiny, barely bite-sized, so I scoop out the dough in exact, level tablespoons. I then tear those pieces of dough in two before rolling each 1/2 tablespoon of dough into a ball shape. From there, grab a small handful of the big sugar you set aside earlier and roll each ball between your palms to heavily coat the outside of each dough ball. Place dough a few inches apart on prepared baking sheets. If you like a slightly larger cookie, use 1 tablespoon of dough for each. Bake for 7-10 minutes or until cookies puff up, darken a bit, get fragrant and crack.