Makes approximately 2 dozen cookies using a large cookie cutter; 4 dozen using smaller cookie cutters.

Don’t have a stand or hand mixer? Using a fork will work just fine! See my video on how easy the dough comes together using just a fork.

Don’t have a rolling pin? Use a bottle of wine or similar!

The easiest way to roll out the dough is between 2 sheets of wax paper.

The key to cookies not spreading when baking them is keeping the butter in the dough cold. Chilling the sugar cookie cutouts before baking helps the cookies keep their shape and avoids spreading. The longer they chill, the better they will hold their shape.

Bake cookies of like sizes together for best results

If using sprinkles, top the cutouts with sprinkles before baking. To see an easy way to get sprinkles to stick to dough, watch my video.

These cookies freeze fabulously -- baked or unbaked, frosted or unfrosted!

• To freeze unbaked cookies: Follow the instructions up to chilling the dough before baking. Take your cut out cookie shapes and lay them on a cookie sheet lined with parchment or waxed paper. You can fit as many as you can on the cookie sheet -- you just don't want them to be touching. You will then put it in the freezer to flash freeze the unbaked cookies. They should be in the freezer about 15-20 minutes -- enough time to harden the dough so the cookies won't stick together. Transfer the cookies to a ziplock freezer bag. Alternatively you can store in an airtight container and line each layer of raw cookies with waxed paper. Continue flash freezing in batches until you've frozen all of your cutout shapes. Label the bag or container with the date the dough was frozen. Dough can be frozen for up to a year. When you are ready to bake cookies, pull the shapes out of the freezer and continue following the instructions for baking the cookies. You do not want to thaw the dough -- bake the dough frozen.

• To freeze baked cookies: After baking the cookies, allow them to cool. Decorate the cookies if desired. Store in plastic containers with airtight lids. Place cookies in a single layer to avoid breakage, placing wax paper or parchment paper between each layer. Label the container with the date. Cookies can be frozen for up to a year.

I use Sweetopia's Royal Icing Recipe to decorate my cookies. Make sure you read the label before you buy powdered sugar -- some contain a starch with gluten. I use Judee's Gluten-Free Meringue Powder. For tips on how to work with royal icing and decorate cookies, watch my royal icing video tutorial.