In this easy gingersnap cookies recipe, Chef John uses candied ginger, ground ginger and a touch of cayenne for added spice!
Preparation Time
30 mins
Cooking Time
20 mins
Total Time
50 mins
Calories
64 Calories
Recipe Instructions
Step 1
Whisk 2 cups plus 2 tablespoons flour, ground ginger, cinnamon, baking soda, salt, cloves, black pepper, and cayenne together in a large mixing bowl until thoroughly mixed.
Step 2
Cream together butter and 2/3 cup sugar in a separate bowl until pale yellow and creamy, about 2 minutes. Add candied ginger, molasses, vanilla, and egg. Whisk mixture until well blended. Add flour mixture to butter mixture and stir just until the flour disappears. Cover dough with plastic wrap and refrigerate until chilled, about 1 hour.
Step 3
Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Pour 1/2 cup white sugar into a shallow dish for rolling cookies.
Step 4
Scoop out about 1 1/2 teaspoons dough with a small scoop or teaspoon. Form dough into balls and roll in white sugar. Place cookies on the prepared baking sheet. Slightly flatten cookies to about 1/4-inch thick; sprinkle with a pinch more sugar.
Step 5
Bake in batches in the preheated oven until cookies are your desired crispiness or chewiness, 10 to 15 minutes.
Ingredients
2 cups all-purpose flour
2 tablespoons all-purpose flour
2 teaspoons ground ginger
1 large egg, beaten
12 tablespoons unsalted butter, softened
0.25 teaspoon ground black pepper
0.5 teaspoon vanilla extract
1.5 teaspoons baking soda
0.66666668653488 cup white sugar
0.25 cup molasses
1.5 teaspoons ground cinnamon
0.125 teaspoon cayenne pepper
0.25 teaspoon ground cloves
0.5 teaspoon fine salt
0.33333334326744 cup finely minced candied ginger
0.5 cup white sugar, or as needed for rolling cookies
