Roll out the cookie dough on a floured counter. Cut into desired shapes, brushing extra deposits of flour off the top. (It does disappear once baked, though, so don’t overly fret if they go into the oven looking white).
Bake on a parchment-lined baking sheet for 8-11 minutes (8 for 1/8 –inch-thick cookies, 11 for ¼ -inch cookies), unit the edges firm and the centers are slightly soft and puffed. Transfer to a wire rack to cool.