Chef John's Gingersnap Cookies recipe
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Ingredients
- 2 cups all-purpose flour 2 tablespoons all-purpose flour 2 teaspoons ground ginger 1 ½ teaspoons ground cinnamon 1 ½ teaspoons baking soda ½ teaspoon fine salt ¼ teaspoon ground cloves ¼ teaspoon ground black pepper ⅛ teaspoon cayenne pepper 12 tablespoons unsalted butter, softened ⅔ cup white sugar ⅓ cup finely minced candied ginger ¼ cup molasses ½ teaspoon vanilla extract 1 large egg, beaten ½ cup white sugar, or as needed for rolling cookies
Nutrition Info
- 176.7 caloriescarbohydrate: 26.5 gcholesterol: 27.6 mgfat: 7.3 gfiber: 0.5 gprotein: 1.8 gsaturatedFat: 4.5 gservingSize: -sodium: 159.8 mgsugar: 14.6 gtransFat: : -unsaturatedFat: : -
Directions Chef John's Gingersnap Cookies
Directions
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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.