GF doughs do not hold together well enough to cut the cookies on a board and transfer them to the baking pan. What I do is placed my rolled cookie dough on the greased baking sheet, then cut the cookies in place and lift off the scrap. Only open metal cutters should be used for GF cookies. Also, I have found that cookies larger than three inches tend to break, so look for small cutters. Finally, small or sharp extremities, like points on a star, tend to burn easily.

The dough has to be very cold before cutting the cookies. It should be thoroughly chilled in the refrigerator before you start. If you have a marble pastry slab, chill that as well.

When ready to roll out the dough, put a sheet of plastic kitchen wrap over a cutting board or chilled pastry slab. Put a piece of dough in the center of the board (about 1/2 of the above ginger bread recipe) and mash it out with the palms of your hands. Place a second piece of plastic wrap over the dough. Work the dough with a rolling pin to make a sheet about the same size as your baking pan and about 1/8 inch thick. If the dough curls in odd ways, it helps to peel back the top layer of plastic then strech out the bottom plastic.

Spray your cooking sheet with nonstick spray. Peel off the top layer of plastic from the cookie dough. Place the baking sheet bottom up over the dough, then invert everything so that the dough falls onto the pan. Peel off the remaining piece of plastic.

Cut out the cookies on the baking sheet, spacing them close together. Pick up the scrap dough from around the cookies. A tooth pick is handy for lifting the scrap and picking it out from between cookies. Return the scrap to the refrigerator.

I find it convenient to use two pans alternately when making cookies. I cut out one set of cookies and set it in the oven to bake while I am rolling out the next set. My ginger bread recipe makes about four pans of three inch figures.