Like many others I added ground cloves and nutmeg but otherwise kept to the exact recipe. I like a crisp, not chewy ginger snap so the first batch I used my small scoop (a little over a tablespoon) and flattened the dough thin covering the dough with a piece of parchment and using the bottom of a glass. The cookies were way too big but perfect thickness with mostly crunch but bendable with a slight chewiness...however no crackling and the cookies were quite frankly butt ugly. Next batch same scoop, hand pressed the dough only slightly and cooked for a total of 12 minutes. Nice crackling, slightly darker about the size of the Archway ginger cookies, still had chewiness which was really good but I wanted a crisp cookie. First batch made 10 to a half sheet, second made 12 to a half sheet. Last batch I divided my tablespoon scoop of dough in half, slightly hand pressed on the dough and cooked for 14 minutes. Perfect size for a ginger snap, crisp through and through, slightly browner but not at all burnt with the nice crackle. This last batch made 2 dozen to a half sheet. All in all I loved every cookie I made from this recipe, each for it's own benefits and although I'm not one for chewy gingersnaps, I will make the larger cookie again as the chewiness was slight and perfect for a larger cookie. I will probably dip the bottoms of the small snaps in some bittersweet chocolate for an added twist. Great recipe thank you!
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Like many others I added ground cloves and nutmeg but otherwise kept to the exact recipe. I...