From America's Test Kitchen Season 13: Spicy Fall Sweets
We wanted to put the “snap” back in Gingersnap cookies. This meant creating a cookie that not only breaks cleanly in half and crunches satisfyingly with every bite but also has an assertive ginger flavor and heat. The key to texture was reducing the moisture in the final baked cookie. We achieved this by reducing the amount of sugar (which holds on to moisture), increasing the baking soda (which created cracks in the dough where more moisture could escape), and lowering the oven temperature (which increased the baking time.) For flavor we doubled the normal amount of dried ginger but also added fresh ginger, black pepper, and cayenne to ensure our cookie had real “snap.”
What’s the secret to gingersnaps that combine bold spice flavor and real snap? To begin with, there’s getting rid of all that moisture.Watch the Video
Makes 80 1½-inch cookies
For the best results, use fresh spices. For efficiency, form the second batch of cookies while the first batch bakes. And no, the 2 teaspoons of baking soda is not a mistake; it’s essential to getting the right texture.