Gingersnaps
We wanted to put the “snap” back in Gingersnap cookies. This meant creating a cookie that not only breaks cleanly in half and crunches satisfyingly with every bite but also has an assertive ginger flavor and heat. The key to texture was reducing the moisture in the final baked cookie. We achieved this by reducing the amount of sugar (which holds on to moisture), increasing the baking soda (which created cracks in the dough where more moisture could escape), and lowering the oven temperature (which increased the baking time.) For flavor we doubled the normal amount of dried ginger but also added fresh ginger, black pepper, and cayenne to ensure our cookie had real “snap.”
Servings: 80 Cookies
Ingredients
- 12 ½ ounces 354 grams; 2 ½ cups all-purpose flour
- 2 teaspoons baking soda
- ½ teaspoon salt
- 12 tablespoons unsalted butter
- 2 tablespoons ground ginger
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon pepper
- 1 pinch cayenne
- 8 ¾ ounces 248 grams; 1 ¼ cups packed dark brown sugar
- ¼ cup molasses
- 2 tablespoons finely grated fresh ginger
- 2 large eggs 1 large egg plus 1 large yolk
- 3 ½ ounces 99 grams; ½ cup granulated sugar
Instructions
- Whisk the flour, baking soda, and salt together in a bowl.
Brown the butter and bloom the spices:
- Heat the butter in 10-inch skillet over medium heat until melted.
- Lower the heat to medium-low and continue to cook, swirling pan frequently, until foaming subsides and butter is just beginning to brown, 2 to 4 minutes.
- Transfer the butter to a large bowl and whisk in the ground ginger, cinnamon, cloves, pepper, and cayenne.
- Cool slightly, about 2 minutes.
Make the dough:
- Add the brown sugar, molasses, and fresh ginger to the butter mixture and whisk to combine.
- Add the egg and yolk and whisk to combine.
- Add the flour mixture and stir until just combined.
- Cover the dough tightly with plastic wrap and refrigerate until firm, about 1 hour.
Form the cookies:
- Adjust the oven racks to the upper-middle and lower-middle positions and heat the oven to 300 degrees.
- Line 2 baking sheets with parchment paper.
- Place the granulated sugar in a shallow baking dish or pie plate.
- Divide the dough into heaping teaspoon (#70 portion scoop) portions; roll the dough into 1-inch balls.
- Working in batches of 10, roll the balls in sugar to coat.
- Evenly space dough balls on the prepared baking sheets, 20 dough balls per sheet.
Bake the cookies:
- Place 1 sheet on the upper rack and bake for 15 minutes.
- After 15 minutes, transfer the partially baked top sheet to the lower rack, rotating 180 degrees, and place the second sheet of dough balls on the upper rack.
- Continue to bake until the cookies on lower tray just begin to darken around the edges, 10 to 12 minutes longer.
- Remove the lower sheet of cookies and shift the upper sheet to the lower rack and continue to bake until the cookies begin to darken around edges, 15 to 17 minutes.
- Slide the baked cookies, still on the parchment, to a wire rack and cool completely before serving.
- Cool baking sheets slightly and repeat step 2 with the remaining dough balls.
Notes
- For the best results, use fresh spices.
- For efficiency, form the second batch of cookies while the first batch bakes.
- The 2 teaspoons of baking soda is not a mistake; it’s essential to getting the right texture.
- Cooled cookies can be stored at room temperature for up to 2 weeks in airtight container.