Can I roll out sugar cookie dough on parchment paper and continue to keep refrigerated then cut and bake later

You can mix the dough and refrigerate it for 3 - 4 days, longer if there are no eggs in it.

I do a major production every year of baking and shipping out of state many different kinds of cookies and other treats (panforte, bourbon balls, whiskey cake, Jamaican black cake, brittle, barks, etc.) so as you can imagine, I'm keen on finding ways to improve my efficiency. I always roll out my cutout cookie dough on parchment, and then stack five or six lightly one on top of one another. I tightly wrap it with plastic film, and then keep it in the fridge, that way, for at least 1 or 2 days. (I have a busy law practice that is transaction focussed, so the end of Q4 rush starts in mid-November. I usually mix the dough one night, roll it out the next, and then cut and bake a day or two later.)

You'll find that the dough is much easier to handle when you cut from chilled sheets.

Have fun! ;o)

You can mix your cookie dough and freeze it for up to a month. Wrap it well so it doesn’t dry out. Thaw it in the fridge overnight. I’d bring it to room temperature prior to baking or you may have to adjust your baking time by a few minutes.

I’d roll out the dough, then cover it with plastic wrap to prevent it drying out, and refrigerate it until ready to cut and bake. I probably wouldn’t leave it in the fridge for more than 8-10 hours or so.

How far in advance can I mix my different cookie dough