Crunchy gingersnap cookies are super easy to make and will be the highlight of the holiday cookie exchange this season.
ingredient
- 2 ½ cups all-purpose flour
- 2 teaspoons baking soda
- ½ teaspoon kosher salt
- 12 tablespoons unsalted butter
- 2 tablespoons ground ginger
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon black pepper
- Pinch cayenne pepper
- 1 ¼ cups dark brown sugar, packed
- ¼ cup unsulphured molasses
- 2 tablespoon finely grated fresh ginger
- 1 large egg, plus 1 egg yolk
- ½ cup granulated sugar
Directions
- Preheat the Oven – Set the oven rack to the center position. Preheat to 300ºF (149ºC). Line three baking sheets with parchment paper.
- Prepare the Dry Ingredients – In a medium bowl, whisk together flour, baking soda, and salt.
- Brown the Butter – In a 10-inch skillet (do not use nonstick, or you won’t be able to see the browning), heat the butter over medium heat. Once melted, reduce the heat to medium-low. Swirl the skillet frequently until the butter solids begin to brown, about 4 to 5 minutes. Quickly transfer the browned butter to a large bowl.
- Make the Dough – Add ground ginger, cinnamon, cloves, black pepper, and cayenne to the butter, and whisk to combine. Cool slightly for 2 minutes.
- Add brown sugar, molasses, and fresh ginger, and whisk to combine. Add egg plus egg yolk, and whisk to combine. Add flour and stir with a spatula until just combined.
- Chill the Dough – Tightly cover and refrigerate the dough until firm, 45 to 60 minutes.
- Roll Out the Cookies – Roll the dough into 2 teaspoon-sized (12g) balls, about 1" in size. Add granulated sugar into a shallow bowl and roll the cookies inside to coat.
- Bake – Evenly space the cookies 2" apart, about 20 per sheet pan. Bake 1 sheet at a time until the edges just darken, 20 to 22 minutes. Rotate the pan halfway through.
- Let Them Cool – Transfer the cookies still sitting on the parchment paper to a wire rack to cool completely. They will harden more as they cool.
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