Gingersnap Cookies

Step 1

Set the oven rack to the center position. Preheat to 300ºF (149ºC).

Step 2

Line three baking sheets with parchment paper.

Step 3

In a medium bowl whisk together flour, baking soda, and salt.

Step 4

In a 10-inch skillet (do not use nonstick or you won’t be able to see the browning) heat butter over medium heat. Once melted, reduce the heat to medium-low, swirl the skillet frequently until the butter solids begin to brown, about 4 to 5 minutes.

Step 5

Quickly transfer the browned butter to a large bowl.

Step 6

Add ground ginger, cinnamon, cloves, black pepper, and cayenne to the butter, whisk to combine. Cool slightly for 2 minutes.

Step 7

Add brown sugar, molasses, and fresh ginger to the butter mixture, whisk to combine.

Step 8

Add egg plus egg yolk, whisk to combine.

Step 9

Add flour to butter mixture and stir with a spatula until just combined.

Step 10

Tightly cover and refrigerate the dough until firm, 45 to 60 minutes.

Step 11

Roll the cookie dough into 2 teaspoon-sized (12g) balls, about 1-inch in size.

Step 12

Add granulated sugar into a shallow bowl and roll the cookies in sugar to coat.

Step 13

Evenly space the cookies 2-inches apart, about 20 per cookie sheet.

Step 14

Bake 1 sheet at a time until the edges are just beginning to darken, 20 to 22 minutes, rotating halfway through baking.

Step 15

Transfer the cookies still sitting on the parchment paper to a wire rack to cool completely. The cookies will harden more as they cool.