Add the dry ingredients to the wet ingredients about a quarter at a time. Beat until it forms a dough.

Preheat the oven to 325°F and line 2 rimmed baking sheets either with silicone baking mats or parchment paper coated with nonstick cooking spray.

Roll cookies into 1-inch balls, set each ball onto a prepared baking sheet. Gently press the cookie ball flat with your fingers or the bottom of a glass. If you want the traditional cross-hatch look, lightly press each cookie round with a fork in cross directions.

Bake at 325°F for 10 minutes, check them, then bake for up to 5 minutes more. Remove them from the oven, and cool on the pan for at least 20 minutes, then move to a wire cooling rack. They will still be very soft when you take them out of the oven. They will crisp up as they cool. If storing them, cool completely before transferring to an airtight container and storing in the fridge.