Not unless you're adding a ton of extract or an OIL, but a teaspoon or even two of an alcohol-based extract will have a very minor to non-existent effect unless the formulation of your dough is sketchy to start - if an extract, the alcohol in it quickly evaporates in the oven anyway.
(Too much fat relative to dry ingredients is what causes spreading and misshaping; too much flour and overworking the dough could cause shrinkage, or warming the dough to the point that it misshapes when you move it.)