PREHEAT oven to 325° F.
SPRINKLE flour onto work surface. Roll out dough to 1/4-inch thickness, using additional flour as needed to prevent sticking. Cut into desired shapes with 2 1/2-inch cookie cutter. Transfer cookies to ungreased cookie sheets with spatula.
BAKE for 10 to 12 minutes or until light brown around edges. Smaller cutters and sharp edges tend to produce darker cookies. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Frost and sprinkle with Toppers.
FOR EASY COOKIE ICING:
COMBINE 1 cup sifted powdered sugar, 1 tablespoon milk and 1/4 teaspoon vanilla extract in small bowl. Stir in additional milk, a teaspoon at a time, until desired consistency. For colored icing, tint with food coloring.