Gingersnap Cookies
Crunchy gingersnap cookies are super easy to make and will be the highlight of the holiday cookie exchange this season.
Ingredients
- 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
- 1
Set the oven rack to the center position. Preheat to 300ºF (149ºC).
- 2
Line three baking sheets with parchment paper.
- 3
In a medium bowl whisk together flour, baking soda, and salt.
- 4
In a 10-inch skillet (do not use nonstick or you won’t be able to see the browning) heat 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.
- 5
Quickly transfer the browned butter to a large bowl.
- 6
Add ground ginger, cinnamon, cloves, black pepper, and cayenne to the butter, whisk to combine. Cool slightly for 2 minutes.
- 7
Add brown sugar, molasses, and fresh ginger to the butter mixture, whisk to combine.
- 8
Add egg plus egg yolk, whisk to combine.
- 9
Add flour to butter mixture and stir with a spatula until just combined.
- 10
Tightly cover and refrigerate the dough until firm, 45 to 60 minutes.
- 11
Roll the cookie dough into 2 teaspoon-sized (12g) balls, about 1-inch in size.
- 12
Add granulated sugar into a shallow bowl and roll the cookies in sugar to coat.
- 13
Evenly space the cookies 2-inches apart, about 20 per cookie sheet.
- 14
Bake 1 sheet at a time until the edges are just beginning to darken, 20 to 22 minutes, rotating halfway through baking.
- 15
Transfer the cookies still sitting on the parchment paper to a wire rack to cool completely. The cookies will harden more as they cool.