Gingersnaps

Name: Gingersnaps
Yield: Makes 80 1½-inch cookies
Ingredients: 2 1/2 cups (12 1/2 ounces), 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), 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), 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

SEASON 13

SERVESMakes 80 1½-inch cookies

TIME2½ hours, plus 40 minutes cooling

has video

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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