Place cookies on sheet, allowing two to three inches between each. Press cookies down, using a glass dipped in sugar. For a more crackly cookie, brush sugared cookies with water and re-sprinkle with sugar to achieve the crispy tops. Bake 10-12 minutes until cookie edges are very lightly browned. Remove, using a large metal spatula and cool on rack.
Cookies crisp up as they cool and become less fragile.
If you overbake them they will get to hard after cooling.