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[quote=Anonymous]I agree with the pp that is sounds like the problem is your recipie not your technique.  I have been making cut out cookies for years (and even sold them for a while)  I always use the Land o'Lakes sugar cookie recipie. Trust me the OJ make a great cookie.  You don't taste the OJ but it tweaks the flavor of the cookie and makes it less sweet so that when you add icing it won't make your teeth rot.

I mix up the dough per the recipie but will go heavy on the flour if the dough is at all sticky.  You should be able to handle the dough with out it sticking to you.  This is all a factor of how soft your butter was.
After it is mixed. I will sometimes color the dough with food coloring.  If we are going to make a whole bunch of Christmas tree and wreath shapes then we color it green.  This makes decorating a little easier and really adds a wow factor to the cookie without using a ton of icing.
I then divide the dough into thirds and put each third between wax paper and flatten it out between two plates so I end up with 3 disks of dough about 3/4" thick. I then stick them in the fridge for at least a day (or two, or three depending on my schedule)
Take the disks out and roll them out on a floured surface and proceed with cutting and baking.

http://www.landolakes.com/recipe/2931/sugar-cookie-cut-outs [/quote]

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