Here's the recipe:

1 3/4 cups all-purpose flour
1/2 cup cornstarch
2 Tblsp ground ginger
1/2 tsp cinnamon
1/2 tsp white pepper
1/4 tsp ground cloves
1/4 tsp salt
1 cup (2 sticks ) unsalted butter softened
2/3 cup packed dark brown sugar
1/4 cup molasses
2 Tblsp crystallized ginger, finely chopped
2 Tblsp coarse decorating sugar

Heat oven to 350. Line a 13x9x2 inch baking dish with foil with sligh overhang. Use Reynold's no stick foil or coat foil with cooking spray.
Into bowl, sift together flour, cornstarch, ginger, cinnamon, pepper, cloves, salt. In larg borwl, beat butter until creamy. Add sugar and molassses; beat until smooth.
On low speed, beat flour mixture into butter mixture until blended. Spread in prepared pan. Sprinkle with ginger.
Bake in 350 degree oven 15 minutes. Sprinkle with coarse sugar. Bake 10 minutes or until center is set. Cool in pan on rack. Use foil to lift bar to rack.
Cut into thirds lengthwise; cut crosswise into twelve 1-inch stips to make 36 rectanges about 2 3/4 x 1 inch.

The only place where I screwed up is not beating the butter by itself. By accident I added the sugar too early.
Anyone have any ideas? Thanks in advance!

Even though the recipe says not to cut until cool, I'm wondering if cutting them while still warm would reduce the crumbliness. You could try cutting while warm but not actually separating them until they cooled. (?)

The ingredients sound wonderfully tasty, but the 1/2 cup of cornstarch is a bit surprising to me. Can that be right?

This could be one of those cases where the next issue of the magazine says " In our last issue, in the recipe for Ginger Cookies, the ingredients should have read one half teaspoon cornstarch, instead of 1/2 cup." LOL