Yeah, my first instinct is that you let the dough get too warm...for any butter cookie base (whether you're doing sugar cookies, butter cookies or choco chip cookies, the base is virtually the same across the board) you want to make sure the dough is chilled before you either roll them out and cut them or scoop them (as I do with my world's best (totally not modest about these -- they are the best, LOL) Chocolate Chip Pecan cookies). Usually after preparing the dough for my Choco Chip cookies, I'll chill it for 30-60 minutes -- then when I use my large melon-ball scoop to lay the cookies on the sheet, they bake up taller, not flatter, and are a little more chewy, less crispy.
Roll the dough back up in plastic wrap, chill it thoroughly and try again, and work quickly. :)
If that still doesn't work, then most likely your flour measurement is off and you don't have enough. Measuring the flour for cookies is the trickiest -- you don't want to spoon it in too lightly so as to measure too much air in, and you don't want to tap it too hard so as to compress the flour and put too much flour in. Trial and error is the only thing for this -- you'll get your technique down and just know how much is right after a few tries (or a dozen...good cookies take patience more than anything else, LOL).
Hope that helps!