This dough is lovely, smooth, beautiful, and (again) VERY sticky. If you insist upon cutting shapes, flour the surface continually, flour your cutter constantly, even flour the spatula if necessary! A large spatula or a small shape can help with transfers. Parchment isn’t necessary, but a big help.

If you’re not the patient type, don’t try the cutters. Take large hunks of dough and roll them play-dough-snake style. Pull off small pieces, roll into balls, and plop on the sheet. Flour still helps here, but the process is much faster. They still turn out adorably well.

I typically use a buttercream icing (recipe to come). But—I just realized the other day that my creamy peanut butter icing (on TK) just might be bliss with these. Maybe. If you try it, let me know!