Recipes for cookie cutters vs drop cookies
A couple of things will lead to less spreading:

Shortening instead of butter - butter contains up to 20% water. When it reaches 212F/100C, it turns to steam, expands, and causes things to rise/puff. Also, shortening, as a more processed/refined fat, has a more even melting point, which would cause it to spread less. If you want the flavor of butter, consider butter-flavored shortening. If you must use butter, use clarified butter instead, as it has most of the moisture removed.

Refrigerate the dough -- the fat will melt later, causing less spreading by the time the starches and proteins set.

Egg whites -- stiffens a dough. 

White vs. brown sugar - brown sugar contains more moisture than refined white sugar.