Here are some thoughts.
If you haven't had this problem before, think about *anything* you might be doing differently now--from the recipe you are using to the brands of ingredients you are buying (and sometimes, you can be using the same brands that have changed *their* ingredients or processing.) Do you roll your dough out the same way and at the same thickness? Have you changed baking methods, pans, silpats or parchment papers? How about your cooling racks? (I used to get more cracking when I used racks with just vertical rungs--and get virtually none now that I have moved over to cross-hatched, sturdier ones.) If you've moved house, things like general ambient humidity and elevation might indicate a need to change recipes, oven temps or methods, as well.
I'm just thinking out loud here. Don't mean to ramble. Good luck on solving your cracking issues, though!