Gallery: Step-By-Step: The Best Gingersnap Cookies

Great gingersnaps should be crisp and crunchy with plenty of hot ginger flavor.

Start with 7 ounces sugar (1 cup; 200 grams), 1 3/4 teaspoons baking soda (7 grams), 1/2 teaspoon ground cinnamon (3 grams), 2 tablespoons fresh ginger, finely grated (20 grams), 2 tablespoons ground ginger (10 grams), 1 tablespoon vanilla extract (15 mL), a few cracks of black pepper, 6 ounces unsalted butter (1 1/2 sticks; 170 grams), 2 ounces of sorghum or unsulphured molasses (60 grams; about 1/4 cup), 1 large cold egg, 12 ounces whole wheat flour (2 1/2 cups; 340 grams), and raw or granulated sugar for finishing. Two types of ginger give these cookies extra bite!

Combine the sugar, baking soda, cinnamon, gingers, vanilla, pepper, butter, and molasses in the bowl of a stand mixer fitted with a paddle attachment. Mix on low speed until no dry sugar remains.

Increase the speed medium, then beat until fluffy, pale tan, and soft, about 5 minutes. Add egg and beat until smooth, 2 minutes more, pausing to scrape down the sides with a rubber spatula as needed. Aerating the batter creates a smoother-textured cookie with a nicer shape.

Resume mixing on low speed, sprinkle in the flour, and continue until a soft dough is formed.

Scoop out 1/2-ounce portions of dough using a 1 tablespoon scoop. You should be able to get about 48 of them.

Roll each ball of dough you your hands to form a smooth ball then roll them around in granulated or raw sugar (such as turbinado). This will give the baked cookies extra texture.

Arrange the cookies on parchment-lined rimmed baking sheet and bake in a preheated 350°F oven until puffed and chestnut brown, about 22 minutes.

Let the cookies cool directly on their baking sheets at room temperature for a full two hours to ensure that they crisp up properly. You can store leftovers in an airtight container for up to 1 month at room temperature.