Next, grab your rolling pin (also lightly floured) and start rolling the dough out until it is around 1/4-inch in thickness. If you find your dough sticking to the rolling pin, don't hesitate to sprinkle on more flour.

Once your dough is rolled out, it is time to bring out your favorite cookie cutters. Press these into the dough to create your desired shapes. Any remaining dough can be re-rolled and cut until you've used it all up. Don't forget to do the same with the second piece of dough.

After shaping your cookies, arrange them on a baking sheet. Make sure there's a gap of about 2 - 3 inches between each cookie to prevent them from merging while baking.

After baking, allow the cookies to cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely.

It is important to let them cool down before decorating to guarantee that your frosting doesn't melt off.

Now, let's move onto the cream cheese frosting. Begin by beating your cream cheese and unsalted butter (at room temperature) until they're smooth. Scrape down the sides of your bowl often and continue beating to make sure that everything is perfectly incorporated.

Next, add your vanilla extract, a pinch of salt, and powdered sugar to the mixture. Start mixing on a low speed until the powdered sugar is moistened. Once done, increase the speed and continue beating until your frosting is smooth and creamy in texture.

If you want colored frosting, add your desired amount of food coloring gel to the mix. For multiple colors, divide your frosting into different bowls before adding the food coloring.

To decorate your cookies, scoop your frosting into a piping bag with a large circle attachment. Pipe the frosting onto your cookies in any form you desire. Dip cookies into colorful sugar.

Finally, place your decorated cookies in the refrigerator for the frosting to set and slightly dry. This not only helps the frosting to harden but also enhances the overall taste and texture of your cookies.