Michelle, I would think most any molasses cookie recipe will turn out crispy if you make them slightly small and leave them in the oven a bit longer than the recommended baking time.

This is my personal all-time favorite cookie:

Claudia’s Ginger Cookies
Makes about 4 dozen

3/4 cup shortening
1 cup brown sugar
1 egg
4 Tbsp molasses (1/4 cup)
1/4 tsp salt
1 tsp cinnamon
1 1/2 tsp ginger
1/2 tsp cloves
2 tsp baking soda
2 1/4 cups flour

Cream together the shortening and sugar. Beat in the egg and molasses.

Stir the dry ingredients together and add to the creamed mixture, blending well. Chill for at least 2 hours.

Roll dough into 1-inch balls. Roll in sugar. Place on ungreased cookie sheets.

Bake at 325F for 10–15 minutes. Cool on racks.

These keep well and freeze very well. The unbaked dough also freezes well.

Good luck!