When measuring molasses, I like to spray the inside of my liquid measuring cup with nonstick cooking spray to help prevent the molasses from sticking to the cup. When using a detailed cookie cutter, I like to bake these cookies one tray at a time so that the dough sets quicker and therefore loses less of its shape. Thinner dough will set quicker and therefore spread less and result in a crisper cookie. Dough closer to 1/4 inch thick may spread more and will yield a softer cookie. Smaller, 1-inch cookies will take about 8 minutes to bake. Larger cookies may take up to 14 minutes. The cookies will be pliable when warm and will crisp upon cooling. If your cookies have cooled and they aren't crisped to your liking, you can 'toast' them in a 300 degrees F oven for 5 to 10 minutes to crisp them up.