The observation that cookies made with sugar tend to be crisper than those made with shortening seems at odds with the following quoted from the KAF gingersnaps recipe: "Can you substitute butter for the vegetable shortening [as listed in the recipe]? Yes; but the cookies will be soft, not crisp." What else is at work in that recipe to reverse this view? Or would the gingersnap dough made with butter be as crisp as if made with shortening if the butter-based cookie dough were chilled before baking?

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