They’re classic for a reason, but this recipe takes them to the next level. Spicy not only from the ginger, but also from the complementary heats of cayenne and ground pepper. Crispy as a gingersnap should be; the melted butter helps with that, and the small amount of milk adds just enough moisture to help bind together the relatively dry dough. While pressing the just-baked cookies down with a glass is unusual, it helps make them denser and crispier—a worthwhile extra step.
½ cup salted butter, melted then allowed to cool
½ cup granulated sugar, plus more for topping
¼ cup dark brown sugar
1 large egg yolk
½ teaspoon vanilla extract
1 tablespoon whole milk
2¼ teaspoons ground ginger
½ teaspoon ground cinnamon
¼ teaspoon ground cloves
1/8 teaspoon ground cayenne pepper
Scant 1/8 teaspoon ground black pepper
2 tablespoons unsulphured molasses
1 tablespoon crystallized ginger, finely minced (optional)
1½ cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
Preheat the oven to 325° F.
In a large bowl, combine melted, cooled butter, white and brown sugars, vanilla extract, egg yolk, milk and spices.In another bowl, combine the flour, baking soda, salt and, if using, the minced crystallized ginger. Add incrementally to the sugar mixture until dough forms.
Spread a small measure of granulated sugar on a plate. Using your hands, form the dough into balls of about 2 teaspoons in size, and roll the balls through the sugar to coat.
Space the cookies 2 inches apart on a greased cookie sheet, and bake in the preheated oven for 15 to 20 minutes.
Remove the cookies from the oven. They will have puffed up somewhat while baking. Immediately after removing from the oven, use a clean, flat-bottomed glass to flatten the cookies firmly down. This will help them firm up and stay crisp, as well as give the cookies a classic, flat gingersnap look. Makes about 3 dozen cookies.
About the author
Amber Turpin and Jessica Tunis live with their respective families in the green folds of the Santa Cruz Mountains. They share a love of food and writing, adventure and good company. Their collaborations on these pages are a natural extension of many good times spent together, gathered in kitchens and backyards near and far.
