Hi Clay, in our recipe for Gingersnaps, we call for vegetable shortening as opposed to butter. It makes the cookies crisp and slightly snappy--if you use butter, they'll be slightly more puffy, cakey, and softer. For a truly snappy Gingersnap, try using 1/2 teaspoon Baker's Ammonia instead of the baking powder. It's the secret to making cookies as crisp as those found at the store. Happy baking! Kye@KAF

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