Expanding on betteirene's suggestion, perhaps you could pipe them if you've got a pastry bag and a large star tip?

Back in the dark ages (pre-Julia Child) of cookbook writing, most recipes for rolled sugar cookies came with a variation for sugar drop cookies, in which 1/4-1/2 cup milk was added to the rolled dough to make the drop batter, or vice versa (a drop cookie recipe turned into a rolled recipe by adding flour).

The result was a softer, cake-y round cookie that was suitable for decorating after baking with holiday-colored icings and sprinkles and sugars and dragees and jimmies. If you don't mind not having stars and bells and angels and Rudolphs and Santas, I'd just make the dropped rounds and decorate them like ornaments. If you want something simpler but equally festive, roll the dough into balls, then roll in colored sugar before baking.

If you think the cookies taste bland, boost the flavor either by adding a teeny bit of extra vanilla, or some almond extract, or some finely zested lemon or lime or orange peel to the dough/batter, or by adding extra flavor to the frosting.

Break down you recipe by numbers and look at the ratio's and add the other ingredients according to the extra flour needed and add all ingredient based on ratio.

Yikes! If you add just flour I think it will be bland and tough, not be leavened enough, nor sweet enough. I'd use half of the dough you have, and add a double batch of the dry ingredients w/o milk if it's feasible to get your quadrupled batch. If you over mix you will get tough cookies, so be careful. When you roll them out you may want to do it between sheets of parchment, so you can avoid using flour to roll them out so they stay more tender. Good luck!

OK, I wondered if that would make it bland. But I've got nothing to lose.

Thanks!

I would add more flour until it's stiffer.