1-First Step: Start by preheating your oven to 350°F. This temperature is the sweet spot for achieving that golden-brown edge while keeping the center soft. While the oven heats up, clear a flat surface on your counter to open the dough. You do not need to grease the baking sheet, but lining it with parchment paper can make cleanup even easier.

2-Second Step: Open the tube of Pillsbury cookie dough. Sometimes the wrapper can be a bit stubborn. Use a spoon to gently press the seam of the wrapper against the counter edge to pop it open. Unwrap the dough and place it on a cutting board.

3-Third Step: Take a sharp knife and slice the log of dough into rounds. For the classic size, aim for slices about 1/4-inch thick. This thickness usually yields about 24 cookies per tube. If you prefer thicker, chewier cookies, you can slice them closer to 1/3-inch. Just keep in mind that thicker slices may require an extra minute or two in the oven.

4-Fourth Step: Arrange the cookie dough slices on your ungreased cookie sheet. Space them about 2 inches apart. This gap is crucial because the dough will spread as it bakes. If they are too close, the cookies will merge into one giant blob. If you are adding sprinkles or chocolate chips, press them gently into the top of the dough rounds now.

5-Fifth Step: Place the baking sheet in the center of the oven. Bake for 10 to 12 minutes. Set a timer to avoid overbaking. You are looking for the edges to turn a light golden brown. The centers might still look slightly soft or undercooked, but they will firm up as they cool on the hot pan.

6-Final Step: Remove the cookies from the oven. Let them sit on the baking sheet for 2 minutes. This resting period allows them to finish cooking and sets their structure so they are easier to move. After 2 minutes, use a spatula to transfer them to a wire rack to cool completely. Once cool, they are ready to serve.