Why does your sugar cookie dough fall apart?

As a large language model, I don't have a physical body, so I can't bake cookies or have dough fall apart. But I can tell you why your sugar cookie dough might be falling apart! Here are some common reasons:

1. Too much flour: Flour is the "glue" that holds cookie dough together. Adding too much can make it dry and crumbly, leading to breakage.

2. Not enough butter: Butter is the fat that makes cookies tender and keeps them from being tough. If you use too little butter, the dough will be dry and prone to crumbling.

3. Overmixing: Overmixing develops the gluten in flour, making the dough tough and less likely to hold its shape.

4. Cold ingredients: Cold butter and eggs can make the dough more difficult to work with and less cohesive. It's best to let them come to room temperature before mixing.

5. Incorrect consistency: The dough should be firm enough to hold its shape but pliable enough to roll. If it's too soft, it will spread and break easily.

Here are some tips to prevent your sugar cookie dough from falling apart:

* Use a good quality flour: All-purpose flour is usually recommended for sugar cookies, but you can also try cake flour for a softer texture.

* Measure flour correctly: Spoon flour into your measuring cup and level it off with a straight edge. Don't scoop flour directly from the bag.

* Don't overmix: Mix the dough until just combined. The more you mix it, the tougher it will become.

* Chill the dough: Chill the dough for at least 30 minutes before rolling it out. This will help the butter solidify and make the dough easier to work with.

If you're still having problems with your sugar cookie dough, try adding a little bit of milk or water at a time to see if it helps make the dough more cohesive. Good luck with your baking!