Use cold ingredients.
Avoid over mixing, over handling, and over rolling your dough. The more air you incorporate, the more potential spread you may have.
Chill your dough for two hours before rolling, and if you want to go the extra mile you can even chill your cookie shapes on the baking sheet for ten minutes after cutting your shapes to further reduce spread!
Bake cookies on silicone mats or parchment paper. Do not use any type of greased or non stick metal because the cookies will have less “grip” and will spread further.
Bake at the proper temperature. Using too low of a temperature causes the butter to melt and spread before the cookie has begun to set. Use an oven thermometer to get accurate readings on your oven’s temperature.
Use a recipe (like this one!) that doesn’t include leaveners like baking soda and baking powder.
Use quality aluminum baking sheets that will evenly conduct heat.