Hi Nayda, these gingersnaps are intentionally on the thicker side, and if they were still in the oven as you wrote this, they may have continued to flatten out a bit as they baked and cooled. If they seemed to stay too mounded even once cooled, it's possible that you may have unintentionally been a little heavy handed with the flour measurement. Our recipes assume a relatively light cup of flour (4.25 oz or 120 grams), which is best achieved either by weighing, or by using our fluff, sprinkle, sweep method. Dipping the measuring cup straight into the bag of flour can lead to a much heavier cup, and therefore a drier dough that doesn't spread quite as much. If you're up for it, we hope you'll give these cookies another try using this technique. We suspect you'll be much happier with your results! Mollie@KAF

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