This is the classic gingersnap: thin, crisp, with a spicy bite. For the best flavor, use very fresh spices. I grind my own cinnamon and cloves for these, and never, ever use preground black pepper. If you don’t have a pepper mill, shame on you. Go get one. Although not a pantry staple, coarse-crystal sugar—such as Demerara or turbinado—is wonderful embedded in the surface of each snappy cookie. I find it pretty indispensable for these cookies and use it for sprinkling onto many different baked goods before they go into the oven, so I always keep a tub of it in my kitchen cabinet.
Recipe information
Yield
makes 60 cookies
Ingredients
Preparation
Step 1
In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, pepper, and cloves.
Step 2
In a stand mixer fitted with the paddle attachment (or in a bowl by hand), beat together the butter and granulated sugar on medium speed just until smooth. Mix in the molasses and vanilla, then beat in the eggs, one at a time, until thoroughly incorporated. Add the flour mixture and mix until well combined and no streaks of butter remain.
Step 3
On a lightly floured work surface, divide the dough into quarters. Shape each quarter into a log about 8 inches (20 cm) long and 1 1/2 inches (4 cm) in diameter. Wrap the logs in plastic wrap and refrigerate until they’re firm enough to slice, about 1 hour.
Step 4
Position racks in the upper and lower thirds of the oven; preheat the oven to 350°F (175°C). Line 2 baking sheets with parchment paper or silicone baking mats. Pour some coarse-crystal or granulated sugar into a small bowl.
Step 5
Slice the chilled dough into disks 1/2 inch (1.5 cm) thick. Press one flat side of each disk firmly in the coarse-crystal sugar. Place the cookies, sugared side up, 3 inches (8 cm) apart on the prepared baking sheets.
Step 6
Bake, rotating the baking sheets midway through baking, until the cookies are uniformly deep golden brown, about 10 minutes.
Step 7
Let the cookies cool on the baking sheets until firm enough to handle, then use a spatula to transfer them to a wire rack.
Storage
Step 8
The dough logs will keep for 4 days in the refrigerator or 1 month in the freezer. The baked gingersnaps will keep well, stored in an airtight container, for up to 3 days.
