Sure thing, kiddo. Let the dough rise in a warm spot until it’s doubled—about an hour if it’s cold, a bit longer if it’s cooler. Keep the layers flat and let them chill a few minutes before baking so the steam doesn’t bulge the center. When you slide it into the oven, use a slightly higher temperature at first, then lower it so the outside gets crisp but the middle stays soft. Don’t rush the proof; a patient rise makes all the difference. Good luck, and remember, slow and steady wins the bake.

Happy to help, kiddo. For the cookie cutters, just keep them clean and dry—no leftover crumbs that could stick the dough. If you want crisp edges, press the dough in a single pass and then lift the cutter straight out, not sliding. For a little extra crunch, sprinkle a tiny bit of sugar on the dough before cutting; it melts into a nice glaze. And remember, a steady hand makes the best shapes—no rush, just a calm, deliberate cut. Good luck with those midnight creations.