If you use larger cookie cutters, you may need to bake on the longer end of the baking time—and mini cookie cutters on the shorter end.
- Preheat the oven to 375°F and line two baking sheets with parchment paper.
- Place all ingredients into a bowl and use your hand to mix together to form a dough. (If the dough is a little crumbly, be sure that it’s throughly combined and then if it’s still crumbly, add 1/2-1 tablespoon additional milk until it comes together.)
- Make a flattened disc of dough.
- Roll the dough ¼-inch thick between two pieces of lightly floured pieces of parchment paper. (The flour will ensure that the cut outs are easy to move.)
- Cut out the dough with a cookie cutter and transfer to the prepared baking sheets. Bake for 7-9 minutes, until lightly browned around the edges.
- Remove from the oven, let cool on the baking sheet for a minute, and transfer to a wire rack to cool completely.
I prefer to roll the dough out between parchment paper since it’s easy, but you can also do it by coating the rolling pin with a little flour to prevent sticking.
You can use all-purpose flour if you prefer or if that’s what you have. I like the flavor from whole-wheat, but both will work.
We like to make them using mini cookie cutters, but any size will work.
Store leftovers in an airtight container for 3-5 days at room temperature.
You can also store any dough you don’t use in a zip top plastic bag, tightly sealed and with as much air removed as possible, for up to a week. Let sit at room temperature for about 30 minutes before using.