By rolling out dough directly on a prepared cookie sheet, you eliminate the step of transferring shapes and reduce the time dough sits before baking. Not having to move the cookies also lessens the risk that they will bend or tear on the way to the oven. With only one raised edge, a cookie sheet makes it easy to move your rolling pin evenly.
Place dough disk in center of pan. Roll from center of disk to each edge of pan using light, even pressure. Rolled dough should be about 1/4 in. thick; as a guide for consistent thickness, place an 11 3/4 in. lollipop stick on either side of dough or use Rolling Pin Guide Rings.
Push cutter straight down to cut perfect shapes, about 1 to 2 in. apart. Dip cutter into flour between cuts to prevent sticking.
Lift away dough around cut shapes and store for your next batch. Bake cookies following recipe directions.