I tried the no fail sugar cookie recipe that is on this site, but when I made the dough it is dry and falls apart, it took forever to get it to roll out, but I could one roll a small amount out at a time. I found the recipe again and the only thing that I didn't do was let the dough chili. Could that be my problem? See the link below of the recipe. Thanks for the help. 
http://www.cakecentral.com/cake_recipe-2055-1-No-Fail-Sugar-Cookies.html
you realy do have to follow the recipe and instructions. the dough shoul dbe chilled. HTH
I chilled the dough for 24 hours...as you use it you keep putting the bowl back in the fridge....I have been making these for years.
When you are mixing it, it goes through a crumbling stage, but if you keep mixing for a just a bit more, it comes together. I sometimes add a tblspoon or two of water to get it to incorporate.
I looked at the recipe and it appears to me that it has too much butter. My suggestion is to cut the butter to 1 cup, room temperature, and reduce the flour to 5 cups. Also try adding about 1/4 cup of buttermilk (or milk) alternately with the flour. The dough should be soft, but not sticky. If you touch it with your finger, no cookie dough sticks. Using both almond and vanilla extracts will make a very good cookie also.
I roll out my room temperature dough between parchment sheets, freeze it, and then cut out the shapes. They are easy to transfer when frozen. I put the scraps in a plastic bag until they are warm again and re-roll the dough. This method also works great for making the dough in advance and many cookies can be made the next day or so. Any left over sheets can be wrapped in plastic and saved for a later order.
Good luck with your cookies.
Michele
I've used this recipe several times and haven't had any problems. Follow it exactly. The only thing I do different is I DO NOT chill my dough. I roll it out between sheets of parchment, cut out my shapes, remove the excess dough, then put the parchment on a baking sheet and put it in the freezer for 5 minutes. Then I pull it out, transfer them to another baking sheet so I can space them properly and put my next batch into the freezer. Hope this makes sense. Its worked every time for me. The cookie doesn't taste good on its own, its not quite sweet enough. But it tastes great when it has RI or fondant on it, not too sweet. Its also great for doing your cut outs ahead of time and freezing them in layers until its baking time. HTH
I have always had trouble with this recipe being crumbly and when I asked the same question as you I was told by other members here to microwave it for a few seconds and then try rolling which I did and it worked but found it easier just to add a little milk at a time till I had a nice consistency. I really dont find it all that good of a recipe but when I compared it to others the only thing different was a little liquid.
Quote by @%username% on %date%
%body%