How do you make sugar cookie cutouts?

I cannot make sugar cookie cutouts! the dough will not shape and they fall apart. I have been told to freeze it but there are still some sticky areas. I've been told to add flour but then the cookies taste ONLY like flour! anyone know?

Sugar Cookie Cutouts:

1/2 cup (1 stick or 120mL) butter or margarine
1/4 cup (60mL) solid vegetable shortening
1 cup (240mL) granulated sugar
2 large eggs
1/2 teaspoon vanilla extract
2-3/4 cups (650mL) all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
Vanilla Icing (recipe follows)
M&M'S® Chocolate Mini Baking Bits for decoration

In large bowl cream butter, shortening and sugar until light and fluffy; beat in eggs and vanilla. In medium bowl combine flour, baking powder, baking soda and salt; blend into creamed mixture. Wrap and refrigerate dough 2 to 3 hours.

Preheat oven to 350°F (180°C). Working with half the dough at a time on lightly floured surface, roll to 1/8-inch (3mm) thickness. Cut into desired shapes using 3-inch (75mm) cookie cutters. Using rigid spatula carefully transfer to ungreased cookie sheets. Bake 8 to 10 minutes. Cool completely on wire racks. Frost with Vanilla Icing and decorate with 'M&M's'® Chocolate Mini Baking Bits. Store in tightly covered container. If stacking cookies, place parchment or waxed paper between layers. Makes about 4 dozen cookies.

Vanilla Icing:
6 tablespoons butter
4 cups (945mL) powdered sugar
1/2 teaspoon vanilla
3 to 4 tablespoons milk

Beat 6 tablespoons butter and 4 cups (945mL) powdered sugar until well blended; add 1/2 teaspoon vanilla. Blend in 3 to 4 tablespoons milk, one tablespoon at a time, until of spreading consistency. Divide icing evenly into small bowls, one per color. Add food coloring until mixtures are of desired color

Short cut:
Roll out store-bought refrigerated dough and cut out shapes with cookie cutter. Bake and cool as directed. Add food coloring to instant frosting; frost cookies. Decorate with 'M&M's'® Chocolate Mini Baking Bits. Store in tightly covered container. If stacking cookies, place parchment or waxed paper between layers.