Well, friable cookies should be cut fairly small; otherwise, those eating them will likely get more on the floor than in their mouths.
My mother's famous shortbreads, though not especially hard or brittle, are quite friable, and I use a cutter I had custom-made by CopperGifts.com, reproducing an integral-sign-shaped cutter that my mom had found, decades ago, and that we'd worn out (because it was so perfect for shortbreads). And the dough tends to stick to cookie cutters that have complex shapes, or that press internal lines into the cookies.
The mock-Scandinavian-gingersnap recipe I came up with, as a by-product of developing my "Innsbruck Dream Bars" (themselves a reimagining of the old Betty Crocker "Vienna Dream Bar" mix), is (like any Scandinavian gingersnap) hard, brittle, and rather friable. And the dough sticks to EVERYTHING; I have to roll between two sheets of floured parchment paper, and flip, rather than slide, the cookies onto the cookie sheet.
BTW, when I bake cookies (cut or drop), I use a trick I picked up from my mother: I turn the cookie sheet upside down. That way, I can continue to cut cookies and line them up on aluminum foil liners while the cookie sheet is in the oven, and as soon as one sheet-load of cookies have been transferred to cooling racks, I can throw out that liner, and slide on the next pre-loaded liner, without the sides of the sheet getting in the way.