Transfer dough to lightly floured counter and roll to ¼ inch thickness. Using a 2-inch round cookie cutter, cut dough into circles; space circles 2 inches apart on prepared sheets. Gently reroll scraps, cut into circles, and transfer to prepared sheets. Bake until the edges are light brown, about 15 minutes, switching and rotating sheets halfway through baking. Let cookies cool on sheets for 5 minutes, then transfer to wire rack.