There are techniques out there that help, although I never have that particular issue. You should definitely post this question as a new topic on the forum, that is if you still need an answer. Include the type of oven (convection?), the temperature you bake at, and any other relevant information. For example, do they crack halfway through baking, or while cooling on the rack?
Might be too much flour in the recipe, so it dries out when baking? Also, too much leavening/egg can make it rise until it puffs and cracks, then fall back on itself. The placement of your tray in the oven can be an issue, as can placing the cut out dough on a pan still hot from the oven. You have to get it just right, lol.
I always flatten my cookies a bit while they are hot out of the oven, that get a very level surface. I believe a lot of people use a fondant smoother, although I use the flat lid of a ceramic canister. Hope you solve the issue.