Preheat the oven to 325° F. Set aside the white sugar in a small bowl.
In a medium bowl, combine the dry ingredients (except white sugar) with a whisk.
Using a mixer or whisk in a large bowl, whisk together the wet ingredients thoroughly until the mixture is completely homogenous. This may take 2-3 minutes.
Fold the flour mixture into the wet mixture until a smooth cookie dough forms. The dough will be slightly wetter than a typical cookie dough. If the dough is too wet to handle, allow the cookies to sit for a few minutes at room temperature until the flour absorbs more of the liquid.
Using a cookie scoop or tablespoon, scoop a heaping tablespoon of dough directly into the sugar. Roll each scoop in sugar and place them onto a lined baking sheet about 3 inches apart. If needed, use palms of hands to gently form each ball.
Bake at 325° F for 15-20 minutes (15 minutes for chewier cookies, 20 minutes for fully crisp cookies).
Once baked, place the cookies on a cooling rack and allow them to cool completely before serving.
Notes
Especially if using gluten-free flour, it is very important to make sure the wet mixture is homogenous before combining it with the dry ingredients. If mixing by hand, this may take 2-3 minutes of continuous whisking.