I use a recipe that has a relatively high ratio of butter to flour (1.5 Cups--3 sticks--of butter to 3.5 Cups flour,) so they have a tendency to spread a lot. I have found that a few ways to prevent spreading--for me and this recipe--are as follows: Roll out dough using flour and parchment paper (dust flour on top and bottom of dough and place it between sheets of parchment paper.) Cut with cutters dipped in flour. Use a Sil-Pat mat on the baking sheets. Freeze the cut-out cookies on the mat on the baking sheet for 1/2 hour before baking. Place oven rack in the upper third of the oven and bake on that. Increase the called-for oven temperature from 350 to 375 degrees F. and make sure it is fully preheated before baking. Allow the baked cookies to sit on the baking sheet to cool for 7 minutes before moving them to completely cool on racks.
It sounds like a lot of things to do, but my cookies used to spread like crazy, and I have discovered all these things through trial and error--and some lucky "mistakes." I hope one or all of them help you to achieve your goal of non-spreading cookies!
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