Hi, welcome!
You can use almost any type of rolled dough provided it isn't too delicate and doesn't spread too much (spreading can lead to lots of cracking especially if you're making curved - aka contoured - cookie shapes). I often use my sugar cookie recipe with the leavening reduced by half to diminish spreading. That recipe can be found in my books and app here: https://www.papertrell.com/app...ers_Ultimate_Cookies