Update 05/2017: This recipe has been updated to address the «
flat cookie problem» that some readers had experienced.
Due to
this flat cookie problem I was forced to eat them all myself instead of bringing them into work.
To those with
the flat cookie problem: I haven't made these yet, but as a general rule, if you chill cookie dough for at LEAST 2 hours (overnight is better), it maintains its shape better when baking.
Not exact matches
Only
problem was that my
cookies didn't rise: (I ended up with one big sheet of
flat gingersnap
cookie dough... anybody else have that
problem?
However, instead of the
problem I've been reading with the
cookies being really
flat... mine never spread out much...... would it be ok to push down on the
cookies before baking them or will it make them tough / not rise, etc???