Slice the cookies into 1/4 to 1/3-inch-thick rounds and place 6 slices only on a parchment-lined baking sheet. These cookies spread while baking so give them ample space. If desired, sprinkle tops of cookies with coarse white sugar or peppermint crunch baking chips.
Bake for 10 - 12 minutes, rotating pan once halfway through baking cycle.
The dough can be made up to 3 months ahead of time, formed into logs, and wrapped in parchment paper. Place the logs into a freezer-safe Ziplock bag and freeze until needed. Allow the frozen dough to defrost overnight in the refrigerator then proceed as directed for slicing and baking.
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