These crispy, crunchy gingersnaps are so much better than store bought with their spicy sweet flavor and subtle heat. The flavor is composed of ground ginger, fresh ginger, cinnamon, clove, freshly ground black pepper and cayenne pepper for lots of heat. Molasses and dark brown sugar combined with browned butter give these cookies a rich, warm sweet flavor that can't be beat! Because these cookies are crisp they hold up well for dunking in your favorite beverage. I made a lot of these for Christmas gifts but I liked them so much I made a batch just for me! Here is how you can make your own.
You can find the entire recipe here. Line a baking sheet with parchment or Silpat, set aside. Start by whisking together the flour, baking soda and salt in a medium bowl. Set aside. Heat butter in a medium skillet until melted then continue to cook over medium high heat until butter is browned, around 2 to 4 minutes. Transfer butter to large bowl and whisk in the ground ginger, cinnamon, cloves, pepper, and cayenne. I found these great frozen crushed ginger squares in the aisle with the frozen fruit and veggies.
Each of these little squares is one teaspoon so I used six squares and mixed them in with the hot butter until defrosted. These frozen crushed ginger squares are so convenient and easy to use! Let mixture cool for 2 minutes then add the brown sugar, molasses and whisk until combined. Whisk in the egg and egg yolk, I also added a teaspoon of vanilla extract for a little extra flavor. Add flour mixture and stir until just combined. Cover dough with plastic wrap and chill for one hour.
Preheat oven to 300 degrees. Place remaining 1/2 cup granulated sugar in a shallow bowl. Scoop chilled dough using a teaspoon or a #100 scoop. Drop dough balls into sugar and roll to coat. Place dough balls on prepared baking sheet, 16 balls per sheet. Bake for 20-25 minutes, rotating once after 10-15 minutes. Cool cookies completely on wire rack and store at room temperature for up to 2 weeks.