Laurie, welcome. What I learned from another baking friend is this: Divide your dough into 2 or 3 pieces. Refrigerate the piece(s) you are not working with. Roll your dough out to your desired thickness between two sheets of parchment paper, place this on a cookie sheet (so it lies flat) and freeze the dough between the parchment sheets. Repeat with the other piece(s) of dough. Let it freeze solid, or pretty solid; this doesn’t take very long because the dough is in thin sheets. Working quickly, as the dough will thaw very fast on your counter, remove from freezer, peel off one side of the parchment paper. Flip the dough over onto the now peeled parchment and peel off the other side. Still working quickly, cut your cookies and they should stick inside the cookie cutter. Just ease it out by gently pushing on it with your fingers, and place it on your parchment lined baking sheet. Repeat (working quickly) until the dough thaws to the point that this doesn’t work well anymore. Refreeze that piece and go on to the next sheet of dough until all your cookies are cut. You can re-roll all the scraps without any toughness added to the cookies because you have not used any flour when you rolled out the dough for the first time. After I have cut a full sheet of cookies, I will refrigerate the entire sheet for 5 minutes or so to firm up the dough, then pop into the oven. I hope this is clear enough. : )
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