Hi Bonnie,
I know that my gingersnaps vary in texture and spread more when I use certain types of margarine. I have had good luck with Land O'Lakes Margarine. Also, for a real gingersnap taste and consitency, molasses must be used. I am including a recipe I use quite often. I have had great luck quadrupling this recipe, but wouldn't go much farther than that, plus a mixing bowl will only hold this much gingersnap dough. This recipe always receives rave reviews. If you have a convection oven, these cookies only take a bit under 5 minutes and they come out in an incredibly soft texture. In the regular oven, I find that they come out more crisp. I have only had great compliments when it comes to my gingersnaps. Enjoy!
SC

Ginger Cookies
1 cup sugar
3/4 cup butter or margarine
1/4 cup sorghum molasses (or Grandma's dark molasses)
1 egg
2 cups flour
1 tsp. cinnamon
1/4 tsp. salt
2 tsp. baking soda
1 tsp. cloves
1 tsp. ginger

Cream sugar and margarine well; add molasses and egg and mix well. Sift together dry ingredients before mixing in at low speed. Chill for 2+ (dough is firm and not gloopy) hours. Roll 1 tsp. dough in white granulated sugar; flatten with a glass dipped in sugar on a greased baking sheet. Bake at 350 for 15 minutes. Can be easily doubled!