Remove cookie dough from refrigerator and roll out to 1/4 inch (6 mm) thickness on lightly floured parchment paper; I like to lightly flour the rolling pin too. Cut out cookies with shapes of choice. Transfer cookies to prepared pans placing 1 1/2 inches (4 cm) apart. Decorate with colored sugars or regular sugar either in decorative patterns or freeform using photograph for ideas. Leave unadorned if you will be decorating with icing after cooling
. Check out our Decorated Sugar Cookie
recipe to see icing ideas if you haven’t yet.