Gingersnaps

Ingredients

• 2 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 12 tablespoons unsalted butter
• 2 tablespoons ground ginger
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon pepper
• 1 1/4 cups packed dark brown sugar
• 1/4 cup molasses
• 2 tablespoons finely grated fresh ginger
• 1 large egg plus 1 large yolk
• 1/2 cup granulated sugar

Directions

1. Whisk flour, baking soda, and salt together in a bowl.
2. Heat butter in a 10-inch skillet over medium heat until melted. Lower heat to medium-low and continue to cook, swirling the pan frequently, until browned, 2-4 minutes.
3. Transfer butter to a large bowl and whisk in the ground ginger, cinnamon, cloves, and pepper. Cool slightly, about 2 minutes.
4. Add brown sugar, molasses and fresh ginger to the butter mixture and whisk to combine. Add egg and yolk and whisk to combine. Add flour mixture and stir until just combined.
5. Cover dough tightly with plastic wrap and refrigerate until firm, about 1 hour.
6. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 300 degrees. Line 2 baking sheets with parchment paper. Place granulated sugar in a shallow baking dish or pie plate.
7. Divide dough into heaping teaspoon portions; roll dough into 1-inch balls. Working in batches of 10, roll balls in sugar to coat. Evenly space dough balls on prepared baking sheets, 20 dough balls per sheet.
8. Place 1 sheet on the upper rack and bake for 15 minutes. After 15 minutes, transfer the partially baked top sheet to the lower rack, rotating 180 degrees, and place the second sheet of dough balls on the upper rack. Continue to bake until cookies on the lower tray just begin to darken around the edges, 10-12 minutes longer.
9. Remove the lower sheet of cookies and shift the upper sheet to the lower rack; continue to bake until cookies begin to darken around the edges, 15-17 minutes.
10. Slide baked cookies, still on the parchment, to a wire rack and cool completely before serving. Cool baking sheets slightly and repeat with remaining dough balls.