Spicy Ginger Snap Cookies Recipe
Two of our house made spicy ginger snap cookies. No, we won't give you the recipe.
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Ingredients
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Cookie Dough
Finishing
Method
Cookie Dough
- 1
Prep and dry ingredients
Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats. In a medium bowl whisk together the all-purpose flour, ground ginger, ground cinnamon, ground cloves, baking soda, and fine sea salt until evenly combined; set aside.
- 2
Cream butter and sugars
In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), cream the softened unsalted butter, granulated sugar, and dark brown sugar on medium speed for 2–3 minutes until light and fluffy and the sugars begin to dissolve.
- 3
- 4
Combine wet and dry
With the mixer on low speed, gradually add the dry ingredients to the wet mixture in two additions, mixing just until combined and no streaks of flour remain. Do not overmix; the dough should be soft but not sticky.
- 5
Chill the dough
Scoop the dough into a disk, wrap in plastic, and chill in the refrigerator for at least 30 minutes (up to 2 hours). Chilling firms the dough for easier rolling and helps the cookies crack properly during baking.
Finishing & Baking
- 6
Portion and roll
Place the coarse granulated sugar in a shallow bowl. Using a small cookie scoop or tablespoon, portion the chilled dough into 24 equal pieces (about 1 tablespoon each) to yield two cookies per serving. Roll each portion into a smooth ball, then roll each ball in the coarse sugar to coat completely. If using the optional ground black pepper for a peppered bite, lightly dust the outside of the sugared balls with 1/4 tsp pepper distributed across the batch before baking.
- 7
Bake
Arrange the sugared dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading. Bake in the preheated 350°F (175°C) oven for 9–11 minutes, until the tops are set and the cookies show characteristic cracks; centers will appear slightly soft but will firm as they cool.
- 8
Cool
Remove the baking sheets from the oven and let the cookies cool on the sheet for 5 minutes, then transfer them to a wire rack to cool completely. The cookies will crisp around the edges and remain slightly chewy in the center.
- 9
Serve
Plate two cookies per serving. Store cooled cookies in an airtight container at room temperature for up to 5 days (or freeze for up to 3 months).