Problem: Dough is too Soft.
Solution: Chill the dough until it is firm enough to handle or add addition tbsps of flour at a time.
Problem: Dough is very crumbly and cracks when rolled.
Solution: if dough feels too cold, let it stand at room temperature until workable. Or add a tbps or two of liquid (milk, cream or water).
Problem: Cookies spread too much.
Solution: Make sure butter is not too soft or partially melted. Chill dough briefly and keep dough refrigerated between batches of baking. Avoid placing dough on/next to hot baking sheets & stove top. As last resort, add 2-3 tbsps of flour to dough, then bake several for testing to check texture.
Problem: Uneven baked cookies.
Solution: Drop or Hand-Formed cookies, the dough should be uniform size & shape. Cutout cookies, the dough must be rolled out in even thickness. For compensating over hot sports, rotate cookie sheets from top to bottom – front to back during baking.
Problem: Cookies are too dry, dark and/or crisp.