Remove dough from wrapper. Cut dough in half; refrigerate 1 half. Sprinkle remaining dough with flour to minimize sticking, if necessary. Roll to 1/8-inch thickness on lightly floured surface. Cut dough using 3-1/2-inch cookie cutters.
Place lollipop sticks on cutouts so that tips of sticks are imbedded in dough. Carefully turn cutouts so sticks are in back; place on prepared cookie sheets. Repeat with remaining dough.
Bake 7 to 11 minutes or until edges are lightly browned. Cool cookies on cookie sheets 2 minutes. Remove cookies to wire racks; cool completely.
Decorate with frostings, glazes and decors as desired.