Scoop dough in mounds then roll into balls and finally, roll in the prepared coarse sugar. Place about 2 inches apart on prepared pans. Bake for 13-18 minutes or until light golden. If baking both pans at the same time, rotate pans halfway through baking time. Remove from oven and transfer cookies to a metal rack to cool completely. Enjoy!!
See Café Tips above in the post for more detailed instructions and tips.