Molasses ginger cookies hardly crinkling.

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Hello,
I recently made a batch of ginger molasses cookies following a recipe from Cook's Illustrated. I followed the recipe exactly, but my cookies didn't develop those deep crinkles that are characteristic of these cookies. There was some crinkling, but not much. Cookies baked at 375 for 7 minutes. If I bake these cookies longer, in my oven, they're much too crispy. I like a crunchy edge with a soft chewy bite in the middle. Does anyone have any suggestions as to how to get deeper crinkles? Cookies were good, I just wasn't wowed with their appearance. Thank you.
 

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