Line a baking sheet with parchment paper and place the shapes on the paper, keeping them about 1 inch apart.
Gather dough scraps together, form into dough, and roll it out again to cut out more cookies.
*For an egg-free version, use 3 Tbsp aquafaba.
These cookies freeze well, so you can make several batches to stock up. You can eat them cold, right out of the freezer for a great treat!