Double Ginger Gingersnaps

Name: Double Ginger Gingersnaps
Yield: makes 2 to 3 dozen cookies
Ingredients: 2 1/2 cups flour; 1 teaspoon baking soda; 1/4 teaspoon salt; 1 tablespoon plus 1 teaspoon ground ginger; 1/2 teaspoon ground allspice; 1/4 teaspoon ground cloves; 1/4 teaspoon cayenne; 1/2 pound (2 sticks) butter; 1 cup sugar; 1/4 cup molasses; 1 teaspoon cider vinegar; 1 egg; 2 tablespoons grated fresh ginger; Coarse sprinkling sugar, for dipping the cookies

December 14, 2011

If you’re going to make ginger snaps, you might as well make ’em gingery, right? A combination of fresh and ground ginger does just that. These cookies are buttery and full of flavor, with cloves and cayenne pepper adding an undercurrent of heat. If you like your cookies a little chewy, just take them out of the oven a minute or two sooner.

Cooks' Note

Cider vinegar helps gingersnaps achieve a crispy texture.
If you don’t have coarse sprinkling sugar, available in most specialty food and baking supply stores, you can use regular granulated sugar.

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