Even though gingerbread cookies are my family’s favorite, not all recipes are the same. When my kids were younger, they liked a version that had the consistency of a crinkle cookie: thick and pillowy. But they weren’t perfect for me. The perfect gingerbread, I felt, should be thin and flat once they’re baked. I wanted crispiness and chewiness throughout. Since I began baking this version, I’ve converted anyone who thinks they don’t like molasses or spices in their cookies into gingerbread fans just like us.