Crisp Gingersnap Cookies Recipe

Ingredients

• 2 1/2 cups flour
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 12 tablespoons unsalted butter
• 2 tablespoons ground ginger
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon black pepper
• 1/8 teaspoon cayenne pepper
• 1 1/4 cups brown sugar
• 1/4 cup molasses
• 2 tablespoons fresh ginger
• 1 large egg
• 1 egg yolk
• 1/2 cup granulated sugar

Instructions

1. Whisk together 2 1/2 cups flour, 2 teaspoons baking soda, and 1/2 teaspoon salt in a bowl.
2. In a 10-inch skillet, heat 12 tablespoons unsalted butter over medium heat until melted. Lower the heat to medium-low and cook until the butter starts to brown, about 2 to 4 minutes.
3. Transfer the melted butter to a large bowl and whisk in 2 tablespoons ground ginger, 1 teaspoon ground cinnamon, 1/4 teaspoon ground cloves, 1/4 teaspoon black pepper, and 1/8 teaspoon cayenne pepper. Let it cool slightly, about 2 minutes.
4. Whisk in 1 1/4 cups brown sugar, 1/4 cup molasses, and 2 tablespoons finely grated fresh ginger to the butter mixture. Then, whisk in 1 large egg and 1 egg yolk.
5. Add the flour mixture to the wet ingredients and stir until just combined. Cover the dough with plastic wrap and refrigerate until firm, about 1 hour.
6. Adjust the oven racks to the upper-middle and lower-middle positions and preheat to 300 degrees Fahrenheit. Line 3 cookie sheets with parchment paper or a light spray of non-stick spray.
7. Place 1/2 cup granulated sugar in a shallow dish. Take a teaspoon of the dough, roll it into about a 1-inch ball, and roll in the sugar. Place the dough ball on the cookie sheet, aiming for about 20 cookies per sheet.
8. Bake the cookies on the upper-middle rack for 2 1/2 minutes, then rotate the cookie sheet 180 degrees and move it to the lower-middle rack, placing the next cookie sheet on the top rack. Continue the rotation until all dough is baked.
9. Transfer the baked cookies to a wire rack to cool before enjoying.