Ingredients for Crisp Gingersnap Cookies
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- Unsalted Butter
- 2 tablespoons ground ginger
- Ground Cinnamon
- Ground Cloves
- 1/4 teaspoon black pepper
- 1/8 teaspoon cayenne pepper
- 1 cup packed light brown sugar
- 1/2 cup molasses
- 1 tablespoon finely grated fresh ginger
- 1 large egg
- Egg Yolk
- 1/2 cup granulated sugar (for coating)
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How to Make Crisp Gingersnap Cookies
- Whisk together 2 1/2 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt in a medium bowl. Set aside.
- Heat 1 cup (2 sticks) unsalted butter in a 10-inch skillet over medium heat until melted.
- Reduce heat to medium-low and continue cooking, swirling occasionally, until the butter turns a light brown color and has a nutty aroma (about 8-10 minutes). Watch carefully to prevent burning.
- Remove from heat and transfer the browned butter to a large bowl. Whisk in 2 tablespoons ground ginger, 1 tablespoon ground cinnamon, 1 teaspoon ground cloves, 1/4 teaspoon black pepper, and 1/8 teaspoon cayenne pepper.
- Let the butter mixture cool slightly (about 5-10 minutes).
- Whisk in 1 cup packed light brown sugar, 1/2 cup molasses, and 1 tablespoon finely grated fresh ginger.
- Whisk in 1 large egg and 1 large egg yolk.
- Gradually add the dry ingredients (flour mixture) to the wet ingredients, stirring until just combined. Do not overmix.
- Cover the dough with plastic wrap and refrigerate for at least 2 hours, or preferably overnight, until firm.
- Preheat oven to 300°F (150°C). Adjust oven racks to upper-middle and lower-middle positions.
- Line three baking sheets with parchment paper.
- Place 1/2 cup granulated sugar in a shallow dish.
- Roll 1-teaspoon portions of dough into 1-inch balls. Roll each ball in the granulated sugar to coat.
- Place the sugared dough balls onto the prepared baking sheets, leaving some space between each cookie.
- Bake one sheet on the upper-middle rack for 12-14 minutes, then rotate the sheet 180 degrees and move it to the lower-middle rack. Place a second sheet on the now-empty upper-middle rack.
- Continue baking in batches, rotating sheets as needed, until all cookies are baked. Baking time may vary slightly depending on your oven.
- Transfer the cookies to a wire rack to cool completely before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
20g
Fat
5g
Carbs
2g
