My method sounds complicated, but it really isn't. I take a silicone mat and cover it with a layer of plastic wrap, then put my dough on it and cover lightly with another sheet of plastic wrap. Then I just start rolling, lifting and replacing the plastic wrap every few rolls, and flipping the dough from time to time. Then I lift the whole rolled-out sheet and put it in the freezer on a cookie sheet for 10-15 minutes until I am ready to cut. When I take it out of the freezer, I remove the top layer of plastic, flip the dough onto a sheet of parchment, then cut out the cookies. The best part is that I use no flour at all, which means I can re-roll scraps without the dough becoming tough, and clean-up is much quicker without flour all over the kitchen.
It makes sense. I'll give it a try!