These are in my top 3 favorite cookies – if not my favorite. I’ve never had spreading issues, but was never successful with the slice-and-bake method. Here’s what I found works for me:

– Make cookies as indicated
– divide dough into two balls
– Roll each ball between two sheets of parchment (1/4” thick)
– chill in the fridge until the discs are pretty solid
– sprinkle top of each disc with Demerara sugar; replace top parchment and lightly roll to press in
– remove top parchment and use biscuit or cookie cutters to make desired shapes
– bake as indicated

You can re-roll the dough; the demarcation sugar will be mixed in, but they’re still absolutely tasty!

I also usually cut them all, but only bake half of them. I freeze the other half on a cookie sheet and save in a bag in the freezer to bake when I need fresh cookies.

Good luck!

I had gorgeous brown butter, but even when I creamed it after cooling, the dark brown sugar never fully dissolved. My cookie dough before baking was much lighter than Deb’s photos.

I ended up baking these for much longer than anticipated since they took so long to brown. The edges with the extra sugar stayed super crumbly. Is this because I had to warm up the logs of dough a little with my hands so the sugar would stick? I’d recommend skipping that part. Browning was also really hard to get right- they were either raw and tasted good or looked good and burnt.

Not sure where I went wrong- the flavor combo seems delightful!