Gingersnaps
These old-fashioned favorites are crunchy all the way through; using fresh ginger gives them a distinctive sweet-spicy flavor. When crushed and mixed with melted butter, the cookies make an excellent crust for cheesecake.
Recipe information
Yield
makes about 5 dozen
Ingredients
Preparation
Step 1
In a large bowl, whisk together the flour, baking soda, cinnamon, cloves, pepper, and salt; set aside.
Step 2
In the bowl of an electric mixer fitted with the paddle attachment, beat butter, brown sugar, molasses, and ginger on medium-high speed until light and fluffy, 2 to 3 minutes, scraping down the sides of the bowl as needed. Beat in the egg until smooth and combined, about 1 minute. Add flour mixture, and beat on low speed until just combined. Transfer dough to a bowl and wrap in plastic; refrigerate until well chilled, about 1 hour or overnight.
Step 3
Preheat the oven to 350°F, with racks in the center and lower third. Line two large baking sheets with parchment paper. Shape dough into 1-inch balls. Place granulated sugar in a shallow bowl; roll balls in sugar to coat completely, and place about 2 inches apart on the prepared sheets.
Step 4
Bake, rotating sheets halfway through, until cookies are deep golden all over and centers are firm, 15 to 18 minutes. Transfer cookies to a wire rack to cool completely. Cookies can be kept in an airtight container at room temperature for up to 4 days.
