While the cookie dough is cooling, go ahead and preheat the oven to 325 F and line two or three large baking sheets with parchment paper.
When the dough is ready, remove it from the refrigerator and use your hands to form 1- to 2-inch balls of dough. Press and shape them gently to prevent the balls from crumbling. “There are no eggs here, so the dough is quite crumbly and dry. But once you start forming the mold, you’ll notice that the dough comes together quite easily,” explains Dalton.
As you form each ball, place them on the parchment-lined baking sheets, about 2 inches apart. “I like slightly bigger and thicker cookies,” Dalton says, “so this recipe makes about 20. If you want smaller, bite-sized cookies, just make smaller balls.” Use your palm or the bottom of a glass to gently press the top of each cookie to flatten it slightly.