Gingersnaps

Name: Gingersnaps
Yield: Makes 80 1½-inch cookies
Ingredients: 2 1/2 cups (12 1/2 ounces; 354 grams), 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; pinch, cayenne; 1 1/4 cups packed (8 3/4 ounces; 248 grams), dark brown sugar; 1/4 cup, molasses; 2 tablespoons, finely grated fresh ginger; 1 , large egg plus 1 large yolk; 1/2 cup (3 1/2 ounces; 99 grams), granulated sugar

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Appears in Cook's Illustrated November/December 2011, America's Test Kitchen TV

Desserts or Baked Goods

Make Ahead

Holiday

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.

SERVESMakes 80 1½-inch cookies

TIME2½ hours, plus 40 minutes cooling

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WHY THIS RECIPE WORKS

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 red...

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