You can also cream the butter and sugar with a handheld electric mixer.
If you don’t want to bake the cookies right away, keep the dough in the fridge for up to 3 days or store in the freezer for up to a month. Frozen dough should be defrosted overnight in the refrigerator. When you’re ready to roll out the dough and cut the cookies, let the dough sit out for 5 minutes at room temperature so it softens slightly.
You can also mix the cookie dough with a handheld electric mixer.
This dough doesn’t need to be refrigerated before rolling it out. However, if you aren’t going to bake the cookies right away, you should store it in the fridge. Take it out about 5 minutes before you plan to make the cookies to soften it slightly.
If you prefer, you can grease the baking sheet with non-stick cooking spray.
If you don’t have a rolling pin, you can use any heavy, cylindrical item you have, such as a wine bottle or thermos. If you find that the dough is sticking to the rolling pin, you can dust it with flour or place a piece of parchment paper between the dough and rolling pin.
If the dough is sticking to the cookie cutters, dust them with flour. If the dough seems to be getting too warm, stick it back in the fridge for about 5 minutes to firm up.
You can also place the cookies in the freezer for about 5 minutes if you’re in a hurry.
Depending on the size of the cookie cutters you used, the cookies may need to bake longer. Large cookies may take up to 15 minutes.
If you didn’t decorate your cookies with sugar and sprinkles, you can ice them once they’re completely cooled. Store the cookies in airtight container at room temperature for up to a week. You can also freeze the baked cookies in a freezer-safe container for up to 2 months.
