Preheat your oven to 350 degrees.  Take our Sensational Sugar Cookie Dough and thaw it in the refrigerator or on the counter until soft.

Spread some rice flour onto a flat surface.

Take a hunk of cookie dough out and roll it around in the flour.

Roll out the cookie dough using a rolling pin until it’s the thickness you like.  I usually roll it out to about 1/4 inch. You might need to add a little more flour during this process.  I’d suggest adding a tablespoon at a time so you don’t over do it and make it hard to work with.

Take your favorite cookie cutters and start cutting out shapes.  Once you’ve cut up as many as you can, roll the leftover cookie dough into a ball and start again.  I add in more of the unused cookie dough to keep it moist, and I add enough rice flour to allow the rolling pin and cookie cutters to work without getting stuck.

Place the cut out cookies onto a baking tray that is lined with parchment paper.  Bake them between 8-15 minutes depending on the thickness and size of the cookies.  A shorter bake time will yield softer cookies; a longer bake time will yield harder cookies.  Oven temperatures vary, so adjust as necessary.

Cool and decorate if you’d like.  We also like to eat them plain.  They taste like regular sugar cookies.  My kids and their friends love using the dough and eating the cookies, and they don’t have any food allergies.

One pound of our Sensational Sugar Cookie Dough made 80 small cookie stars, about  1/2 inch in length and width.