If dough is too firm, soften at room temperature for about 5 minutes. Remove top sheet of waxed paper and cut out cookies with favourite cookie cutters. Using a spatula, transfer shapes to an ungreased baking sheet, leaving about 1 inch between cookies. Bake for 8 to 10 minutes, or until cookies start to brown lightly around the edges. Set baking sheet on a wire rack and cool for about 5 minutes.
Transfer cookies to racks and cool completely.
They can be stored in an airtight container in the freezer for up to one month, or for three days at room temperature, before frosting them. Makes 12 to 50 cookies, depending on size. For festive-coloured cookies, simply divide dough into portions and add liquid food colouring, drop by drop, until you reach the desired hue. Knead dough until colour is evenly distributed. And for a chocolate sugar cookie, add 1 oz.