In a medium bowl, whisk together the dry ingredients. In a separate medium bowl, whisk together the wet ingredients. Whisk thoroughly and vigorously to remove any lumps. Add the wet ingredients to the dry, and stir just to combine (the dough will be very stiff). Chill the dough for 20 minutes.
Meanwhile, adjust oven racks to the upper and lower third positions. Preheat the oven to 375°F. Also, line 2 baking sheets with parchment paper.
Tear off tablespoon-size clumps of dough, and roll them, between the palms of your hands, to form balls. Drop a few balls at a time into the bag of sugar, shaking the bag to coat the balls. Continue to form and coat the remaining dough, spacing the balls about 2 inches apart on the prepared baking sheets.
Bake, rotating the sheets halfway through, until the cookies puff, their edges crisp, and their tops develop attractive cracks -- 10-12 minutes. Cool on the sheets for 5 minutes, then transfer to wire racks for further cooling. Enjoy with coffee or tea!