If you have always loved gingersnap cookies, but would love them even more if they were chewy - this is the cookie for you.
I have always made this recipe with the Crisco, but I will experiment using butter next time and report back to you. Crisco is definitely not on the "healthy" cooking staples list. It's a trans-fat, the worst kind of fat. And not natural at all - Crisco is definitely a man-made food.
The first time I made these, I did have to go out and buy the cardamom. It's a very strong spice, seemingly from the ginger and/or cinnamon family. I'm still using the same bottle of cardamom and I have even put it in some other things too, like homemade applesauce and apple pie.
Preheat oven to 350 degrees.
I ate about half of the cookies in this picture - right out of the oven!