Chef John's Gingersnap Cookies The Best Recipes

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Chef John's Gingersnap Cookies

"The amazing spicy-sweet flavor and irresistible texture of these cookies will please even a non-cookie eater like me. You can adjust the spices to suit your tastes but remember, they're called 'snaps' for reasons other than texture!"

Ingredients :

• 2 cups all-purpose flour
• 2 tablespoons all-purpose flour
• 2 teaspoons ground ginger
• 1 1/2 teaspoons ground cinnamon
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon fine salt
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon cayenne pepper
• 12 tablespoons unsalted butter, softened
• 2/3 cup white sugar
• 1/3 cup finely minced candied ginger
• 1/4 cup molasses
• 1/2 teaspoon vanilla extract
• 1 large egg, beaten
• 1/2 cup white sugar, or as needed for rolling cookies

Instructions :

Prep :	Cook : 20M	Ready in :

• Whisk 2 cups plus 2 tablespoons flour, ground ginger, cinnamon, baking soda, salt, cloves, black pepper, and cayenne together in a large mixing bowl until thoroughly mixed.
• Cream together butter and 2/3 cup sugar in a separate bowl until pale yellow and creamy, about 2 minutes. Add candied ginger, molasses, vanilla, and egg. Whisk mixture until well blended. Add dry ingredients to butter/sugar mixture and stir just until the flour disappears. Cover dough with plastic wrap and refrigerate until chilled, about 1 hour.
• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Pour 1/2 cup white sugar in a shallow dish for rolling cookies.
• Scoop out about 1 1/2 teaspoons dough with a small scoop or teaspoon. Form dough into balls and roll in white sugar. Place cookies on prepared baking sheet. Slightly flatten cookies to about 1/4 inch thick; sprinkle with a pinch more sugar.
• Bake in preheated oven until cookies are your desired crispiness or chewiness, 10 to 15 minutes.

Notes :

• Depending on the exact size of your dough balls, and how crispy, or chewy, you want these, the baking times will vary from 10 to 15 minutes. So start with a small batch and adjust for doneness and texture. For me, cookies baked 14 minutes were perfectly crisp. Those baked 11 minutes were chewy on the inside and crisp on the outside.
• Reynolds® parchment can be used for easier cleanup/removal from the pan.

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