What is wrong with this roll out sugar cookie recipe? Can it be fixed? Spread.

You could also try adding in an additional tablespoon or so of flour. If you live in a humid climate, your flour will not be absorbing as much liquid from the other ingredients and that can cause spread. There is also slight differences in measuring, so your 2 1/2 cups might not be the original writers measure either. If you don't want to add in more flour, then you can also add in a tablespoon of cornstarch as well, for the same result. Since you are using powdered sugar, some of that is already present. You could add in more of the powdered sugar, but it could make your cookies too sweet.

So the dough is spreading too much? Have you tried putting the rolled out dough into the freezer (on the baking tray) for 15-20 minutes and then putting them into the oven?