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

Desserts or Baked Goods
Make Ahead
Cookies
Holiday

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

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.

SERVES Makes 80 1½-inch cookies

TIME 2½ hours, plus 40 minutes cooling

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