Crisp and Hot
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!
Step 1: Combine the Dry Ingredients
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.
Step 2: Cream the Butter
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.
Step 3: Add the Flour
Resume mixing on low speed, sprinkle in the flour, and continue until a soft dough is formed.
Step 4: Portion the Cookies
Scoop out 1/2-ounce portions of dough using a 1 tablespoon scoop. You should be able to get about 48 of them.
Step 5: Roll in Sugar
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.
Step 6: Bake
Arrange the cookies on parchment-lined half sheet pan and bake in a preheated 350°F oven until puffed and chestnut brown, about 22 minutes.
Step 7: Eat!
Let the cookies cool directly on their sheet pans 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.