This recipe yields a cookie full of ginger flavor and just a bit of heat. It is based on a recipe from the November 2011 issue of Cook’s Illustrated. I reworked the instructions so they follow the way I made the cookies.
Servings: 32 cookies
Prep time: 20 minutes
Total time: approx. 2 hours
- 2 Tbsp. ground ginger
- 1 tsp. ground cinnamon
- 1/4 tsp. ground cloves
- 1/4 tsp. pepper
- pinch cayenne
- 340g (about 2 1/2 cups) all-purpose flour
- 2 tsp. baking soda
- 1/2 tsp. salt
- 1 1/2 sticks (12 Tbsp.) unsalted butter (straight from the fridge is fine), cut into 1 Tbsp. slices
- 1 1/4 cups packed dark brown sugar
- 1/4 cup molasses
- 2″ piece of fresh ginger, grated (about 2 Tbsp.)
- 1 large egg plus 1 large yolk
- 1/2 cup (3 1/2 ounces) granulated sugar (used in step 8).
- Combine the ground spices in a small bowl. Set aside.
- Add the flour, baking soda and salt in a bowl. Whisk to combine. Set aside.
- Place butter in a cold skillet (preferably not non-stick or darkly colored). Heat skillet over medium-low heat until melted. Once melted continue to cook for 4-6 minutes. The butter will foam and take on a brownish color. The milk solids will darken as well. When foaming ends and the butter smells slightly nutty transfer it to a large bowl.
- Add the spices and mix until thoroughly combined.
- Add the brown sugar, molasses and grated ginger; mix to combine.
- Add the flour/soda/salt and stir to incorporate. Don’t over mix; you want all of the flour to be incorporated into the dough however white flecks on the dough aren’t a problem.
- Press a piece of plastic wrap over the dough and refrigerate for 60 minutes.
- Arrange the oven racks so one is in the top third of the oven and the other is in the lower third of the oven. Preheat the oven to 300°F. Line two rimmed sheet pans with parchment paper.
- Put the granulated sugar in a bowl or pie plate. Scoop dough with a #40 disher. Roll each scoop into a ball and then toss dough ball in sugar. You should be able to get 16 balls on a sheet pan.
- Bake first tray for 16 minute on the top rack.
- Rotate first tray 180 degrees and place it on the bottom rack. Put the second tray on the top rack. Bake for 14 minutes.
- Remove the first tray from the bottom rack and transfer cookies on parchment to a cooling rack. Move the second tray to the bottom rack and bake for 15 minutes.
- Remove second tray from the oven and transfer cookies on parchment to a cooling rack. Cookies are tasty after 15 minutes however allow them to cool completely to get the snap we seek in gingersnap cookies.