I had never found a recipe for crisp/crunchy ginger snaps, until I found it in the Cooks Illustrated Nov/Dec 2011 magazine. It contains both fresh and ground ginger, cinnamon, cloves, cayenne (pinch), and black pepper!! The usual brown sugar and molasses too. The prep and bake also contribute to the crisp crunch. They stay crisp for a couple of weeks...a bonus since the recipe makes close to 80 cookies. The kids don’t like them, they prefer the soft and large molasses spice cookies, also good, but I like the crunch of these!