Shape dough into a round 1" thick disc, wrap in plastic wrap or in a Ziplock bag. Refrigerate for 1-2 hours.

After it has chilled you can remove it from the refrigerator and preheat oven to 325 degrees.

Unwrap dough and roll it out. I highly suggest rolling out the dough between two pieces of parchment paper. If you use gluten all purpose gluten free flour to roll it out you run the risk of making your cookies taste chalky.

Roll dough until it is 1/8 - 1/4 “ thick.

Cut dough into desired shapes. The number of cookies you will get will vary depending on size of cookie cutters used.

Transfer to parchment lined baking sheet. I use my spatula to transfer the cut out cookie shapes.

Bake for 15-20 minutes at 325 degrees, until the edges just slightly start to brown.

Let cool completely before decorating, or enjoying.

Replace steps 7-10 with the following.

Unwrap dough and like creating with playdough create fun shapes with the dough. You can make braided or twisted candy canes with two different colors of dough, or any variety of creations. Try not to over work the dough.

Transfer created shapes to parchment lined baking sheet and gently flatten with finger to 1/4" thick.

If dough has softened a lot then refrigerate for 15 minutes before continuing to step 11.