Not everyone is going for the crisp cookie. My sister, for instance likes soft fluffy cookies with pink icing. Those types of cookie doughs are not for making cut out cookies. It is best to use for large rounds covered in an almond flavored royal icing with confetti sprinkles.
A few tips for getting a well-shaped sugar cookie is to work with the dough in small batches so that it does not get too soft on you. Roll out on a cold surface. To get as many cuts out of your dough as possible start from the most outer edge of the dough, and then work your way to the center. After cutting out your shapes remove excess dough from between the shapes. Flour a metal spatula to transfer the cut-out cookie onto the pan. Refrigerate the pan of cookies before putting them in the oven. They should be firm and cold to the touch.
A sugar cookie really is not anything if the decorations are not screaming "CHRISTMAS"! I buy all of my cookie making supplies from a great on-line store called "Fancy Flours". Their catalog is beautiful as well, and gives much inspiration to the aspiring baker. Every package comes with the contents wrapped in cute black polka dot tissue paper. The pants I used on this little sugar cookie boy is actually rice paper that you put over icing. This year I bought some edible "disco dust" to give my cookies an extra sparkle! Happy cookie making everyone!