Double Ginger Gingersnaps
If you’re going to make ginger snaps, you might as well make ’em gingery, right? A combination of fresh and ground ginger does just that. These cookies are buttery and full of flavor, with cloves and cayenne pepper adding an undercurrent of heat. If you like your cookies a little chewy, just take them out of the oven a minute or two sooner.
Cider vinegar helps gingersnaps achieve a crispy texture.
If you don’t have coarse sprinkling sugar, available in most specialty food and baking supply stores, you can use regular granulated sugar.
Recipe information
Yield
makes 2 to 3 dozen cookies
Ingredients
Preparation
Step 1
Preheat the oven to 325°F.
Step 2
Sift the flour, baking soda, salt, ground ginger, allspice, cloves, and cayenne together into a large bowl or onto a sheet of parchment paper.
Step 3
In an electric mixer fitted with the paddle attachment, cream the butter and sugar until fluffy. Add the molasses and vinegar and beat at medium speed for a few minutes. Use a rubber spatula to scrape the dough down, as needed, then add the egg and fresh ginger and mix well. Add sifted ingredients and mix until just blended. Scrape the dough into a bowl and chill for about 1/2 hour.
Step 4
Place the coarse sugar in a small bowl. Scoop the dough into walnut-sized balls, press the tops into the sugar, and place sugar side up on a baking sheet. Press with fingers to flatten slightly.
Step 5
Bake for approximately 15 minutes, until lightly golden. Cool completely before storing.
