Servings depends on size and shape of cookies

Additional ingredients for baking day:

icing

How to freeze:

1. You can put the dough discs right into the freezer. Otherwise, chill dough in fridge for at least 1 hour and up to 3-4 days.

How to cut into shapes and bake:

1. Thaw dough discs in fridge overnight or at least 8 hours.

2. Bring to room temperature on counter for 1 hour.

3. Place each disc onto a piece of lightly floured parchment paper or lightly floured silicon baking mat. With a lightly floured rolling pin, roll the dough out to about 1/4” thickness.

4. Cover rolled out dough with plastic wrap and return to fridge for 1-2 hours and up to 2 days. Keeping the dough chilled helps it not stick to the counter or rolling pin.

5. Once chilled, remove from the fridge and cut into shapes.

6. Re-roll the remaining dough and continue cutting shapes until all the dough is gone.

7. Place cookies about three inches apart on cookie sheet lined with parchment paper or silicon baking mat.

8. Bake at 350 for about 10-12 minutes until edges are just turning golden brown.

9. Remove from oven and allow cookies to sit on cookie sheet for 5 minutes before transferring to a wire rack to cool completely before decorating with icing and sprinkles. Keep cookies covered in fridge to retain freshness up to 1 week.

Icing from picture above:

The icing on the cookies pictured above is 1 cup of powdered sugar with 1 Tablespoon water whisked together. You can double or triple this as needed. I simply dipped the cookies face-down into the icing and let the excess carefully drip off before setting them right-side-up on the wire rack or cookie sheet to dry. Add sprinkles for an extra splash of color.