Hi Julie! Merry Christmas! Thanks for the suggestion of Rose’s ginger pennies. I checked out the book at my public library. I didn’t try making that recipe though, because they make really small thin cookies. Then I remembered I owned a copy of Shirley Corriher’s Bakewise and checked if there was a gingersnap. There was. I was a bit hesitant to try the recipe at first, because Shirley’s recipes tend to be very sweet. However, she promised crispness all the way through the cookie (due to the use of granulated sugar instead of brown sugar), which was what I wanted so I just tried it. Flavorwise, it was what I was aiming for. I played around with baking time to get it to the crispness level I wanted. First I tried baking it until it was as dark as can be without being burnt. The result was really rock hard cookies. Then I baked it a bit less and got crisp cookies that were chewy at the same time. I wasn’t really looking for chewy, but since I was using King Arthur unbleached AP flour, I guess that was inevitable. But overall, the chewiness was fine, because I still had crisp. The cookies did turn out really, really thin though. I wonder if the recipe was supposed to be like that. When I took the cookies out of the oven, they were still slightly puffy, but they deflated quickly into thin sheets upon cooling.
This blog has the recipe. Theirs looked thin too (even though they used turbinado sugar instead of the granulated sugar in the original recipe). Perhaps that is just the recipe. Although I may have messed up a few parts—using unbleached AP flour instead of bleached (but KA flour should reduce the spread), perhaps not creaming the butter and sugar well enough (kitchen was very cold and butter barely softened overnight), and forgetting to add the molasses until I started adding the flour.