Preheat the oven to 356° F / 180° C (160° C fan)
Line a baking sheet with parchment paper or a baking silicone mat
Remove from the freezer and unwrap the shaped dough
Sprinkle ¼ cup of granulated sugar onto a tray or large plate.
Roll each of the log-shaped dough in the sugar, coating them evenly.
Cut each log into slices that are ⅜ inch (1 cm) thick, and then arrange them on a baking sheet.
Bake for 15 to 18 minutes until golden.
Cool and store
Remove from the oven but leave the cookies on the baking sheet for 5 minutes. The baked cookies will be soft when you take it out of the oven but crisp as they cool.
After 5 minutes on the baking tray, the cookies will be firm and crisp enough to transfer to a cooling rack.
Once completely cool, store the cookies in an airtight jar for up to 5 days.
Notes
Butter: Use what you have, either salted or unsalted. If you are using unsalted butter, then add a pinch of salt to your flour. Salted butter will not require adding salt to the recipe. Get the butter out of the fridge at least 1 hour before baking. All the ingredients are incorporated much easier and quicker in soft butter. This also prevents overworking the dough, which produces dense instead of crispy cookies.
Flour: Use either cake flour, all purpose or plain flour. Do not use self-rising flour. Self-rising flour is not recommended as it changes the flavor and texture, making it dense instead of crisp and light.
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