They turned out okay, but not fabulous. The recipe was from the Better Homes and Gardens cookbook, and the dough was a little dry (not sure why), and of course I made the cookies bigger than they should have been, so they had to bake longer, so they got a little darker than they should (still taste good, though, even if now they are hard as rocks).
Now, my dad made fabulous ginger snaps. They were a rolled cookie, and each one was cut with a 2 inch round cookie cutter, all uniform and pretty. And his recipe, whatever it was, made a ton of cookies (his recipes generally made a ton of whatever it was he was making). I rarely have the time or patience for rolled cookies, except for Spice Crisps, a cookie recipe I found in Bon Apetit in the early/mid 90s. Thin, crisp and very spicy. Yum. (But more work than I was willing to put in after work yesterday. I make them around Christmas.)