I have made Rose’s gingerbread cookies many times, both for making houses and for rolled cookies to be cut with shapes. In terms of flavor, it is mildly spiced, buttery, and has a lot of flavor from molasses. I usually roll it pretty thinly and bake it long enough that the cookies are crisp, rather than cakey. In the “Smart Cookie” notes on p.15, Rose does say that you can roll them thicker and underbake for a softer texture.
You might try baking one as a test, letting it cool and check the texture. It may take a couple of tests of rolling thickness and oven time to get the texture you’re looking for.