Preheat oven to 325°F (163°C). Line 2 large baking sheets with parchment paper or silicone baking mats.

Combine all of the ingredients into a large bowl of a stand mixer (or use a hand mixer). Mix until all of the ingredients are combined.

Using a 1/4 cup measuring cup, portion 1/4 cup mounds of cookie dough onto the prepared cookie sheet. Use the back of a spoon to slightly flatten out into a cookie shape.

Bake for 16–19 minutes or until the edges are lightly browned. Cool cookies on the baking sheets for 10 minutes, then transfer to a wire rack to cool completely.

Cover leftover cookies and store at room temperature for up to 5 days or in the refrigerator for up to 10 days.