Instructions

1. Preheat the oven to the temperature called for on the cookie mix, usually 350 degrees Fahrenheit. Follow the directions on the package to make the cookies. Most cookie mixes provide directions for drop and cutout cookies -- the difference being in the amount of ingredients used. Be sure to follow the instructions for making cut-out cookies.

2. Chill dough prior to rolling out, if called for in the recipe. Otherwise, put dough on a lightly floured surface, such as a cutting board. Roll out to desired thickness -- usually ¼ inch. Be sure to roll out to an even thickness so that the cookies bake uniformly.

3. Cut out shapes using your preferred cookie cutters. If the shapes have well-defined edges, lightly flour the cookie cutters prior to cutting the dough. If you are using a chocolate dough, dip cookie cutters in unsweetened cocoa instead of flour -- this will ensure the cookies do not have any white spots (from the flour) after baking. As you cut out the shapes, try to cut each cookie as close to the next one as possible. This minimizes the amount of wasted dough. (Dough rolled out a second time yields a tougher cookie.)

4. Lift up the unbaked cookies with a wide spatula and place on an ungreased cookie sheet. Space cookies an inch apart as the cookies will spread somewhat during baking.

5. Bake and cool the cookies per the directions. Be sure cookies are completely cooled prior to decorating. Decorate with colored icing or sugar, sprinkles and assorted candies.