*When measuring the flour by volume instead of using a scale, be sure to fluff it up, spoon it into the measuring cup (rather than scooping into the flour with the cup), and then level with the straight edge of a knife. This will ensure the flour isn’t compacted, which can lead to too much flour being used.
For a heavier coating of confectioner’s sugar: I roll the cookies in the sugar once, but some people like a more liberal coating, oftentimes for the extra white appearance. To do this, allow the cookies to cool for 5 minutes on the baking sheet, then gently roll them in the confectioners’ sugar to coat. Place the cookies back on wire racks to cool completely. Once completely cooled, roll them in the confectioners’ sugar again.
Storage: Store cookies in an airtight container at room temperature for up to 1 week. The cookies may also be frozen for up to 3 months. The unbaked dough freezes well for up to 3 months, too; thaw it in the refrigerator overnight and then allow to come to room temperature before baking.
To “freshen” the snow of cookies that have been packaged for freezing or may simply have some bare spots, you may sift additional powdered sugar over the top. I like to use a fine mesh sieve and gently tap it with my hand.