Divide dough into 2 or 3 balls (for easier rolling out tomorrow). Chill overnight. Don't skip this step! The dough needs time to hydrate properly.
Preheat oven to 350 degrees.
Line baking trays with parchment paper.
Take one of your dough balls out of the fridge and roll it out on a well-floured surface. I like to use superfine flour for this, but you can use buckwheat or brown rice flour as well.
Roll out to 1/4 to 1/2 inch thickness, depending on your preference. Since this dough is wetter than a gluten-containing dough, I like to roll the dough out on parchment with a piece of plastic wrap on top. Then, cut with cookie cutters. I use a metal spatula to transfer the cookies to my lined baking trays.
Baking times will vary depending on the size of your cookie cutters and whether you rolled out to 1/4 inch thickness or 1/ inch thickness. For large/thick cookies, bake for 17-22 minutes. Medium-sized cookies should bake for 12-17 minutes, and small/thin cookies should bake for 10-12 minutes.
Cool the cookies on the baking tray for about 5 minutes before transferring to a rack to cool completely. Be sure they are cooled completely before frosting.
Frost with cream cheese frosting. Add sprinkles if desired.