Spray them with a bit of water. Wait a min...then use the serrated knife. Do very light pressure, well actually no pressure to start the cut..just the weight of the knife.
It sounds like your dough might not be as "moist" as it could be. Depending on the "recipe" (aka ratio) the slicing is easier or more challenging.
I use a super thin, small toothed serrated knife "like a saw" when the first baked dough is still warm, but not hot, and not perfectly room temp. Like a saw is really important - gentle even pressure, using the WHOLE knife.
It's definitely not easy. Commercial cookies are sliced by machine, and we never see the "waste." I keep the crumbs and use for topping on ice cream, or nibble on whilst doing other things.
I've always used a very sharp chef's knife, cutting fast and forcefully. I once tried a serrated knife but it made a mess. Also, I opt to slightly under bake it so the crust isn't too hard. The second baking adds the crunch.
I've heard an electric knife is the ticket, but I don't have one. I use a sharp serrated knife, and cutting on the bias (slight angle) seems to help. Also, make sure not to overbake the first bake and if using almonds, whole ones look pretty, but make cutting trickier. Some crumbles are inevitable, and easily gobbled up.
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I use a super thin, small toothed serrated knife "like a saw" when the first baked dough is still warm, but not hot, and not perfectly room temp. Like a saw is really important - gentle even pressure, using the WHOLE knife.
It's definitely not easy. Commercial cookies are sliced by machine, and we never see the "waste." I keep the crumbs and use for topping on ice cream, or nibble on whilst doing other things.