For cookies: With 3-inch gingerbread cookie cutters lightly dredged in flour to prevent sticking, press out shapes. Remove dough between cookie cut-outs, place nonstick mat (or parchment paper) on baking sheet, and bake for 10 minutes.

Roll out the dough between sheets of non-stick baking parchment to about 4mm/1/4 in thick. Cut out the gingerbread with a shaped cutter (try stars or trees) and place them on a baking tray lined with non-stick baking parchment. Bake for 8-10 minutes …