Refrigerated sugar cookie dough
Assuming your sugar cookie dough is roughly like the one I make for cutting out cookies the be ideal and decorated: not very long.

A few minutes at room temperature should make it malleable enough to roll out this enough for cutting, and the process of working the dough with a rolling pin will warm it a bit more. The warmer the dough, the easier it is for the shapes to deform when moving to a baking sheet -- so you don't want to let it warm too much before you start to work with it.