7 tablespoons unsalted butter melted but no longer warm to the touch.
1/2 cup granulated sugar (100g)
1/4 cup dark brown sugar (50g)
1/2 teaspoon vanilla extract
2 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon ground black pepper
1/8 teaspoon ground cayenne pepper
2 Tablespoons unsulphured molasses
1 large egg yolk
2 Tablespoons whole milk
1 2/3 cup all- purpose flour (210g)
1/2 teaspoon baking soda
1/2 teaspoon salt
Additional granulated sugar for rolling. (My preference is purple-colored.)
The site https://sugarspunrun.com gave me the inspiration to alter this recipe five times until I felt it was the best cookie experience. In cookie baking, there are so many variables; crunch, chewiness, intensity of flavor, and in the case of the Gingersnap cookie- heat. The secret, you will find, is the addition of ingredients you probably never dreamed went into a cookie- cayenne and black pepper.
Preheat oven to 325 degrees.
In a bowl combine all wet ingredients including white and brown sugar and wisk until consistent. In a separate bowl wisk all dry ingredients. Gradually add the dry ingredients to the first bowl and stir to make the dough.
Scoop a tablespoon of dough to hand roll cookie balls. This should make about 24 cookies. Roll each ball into small cup of sugar. Space balls equidistant on large cookie pan with parchment paper and allow ample room between each cookie for expansion.
Bake 24 minutes. Cookies will expand and naturally crack from the interaction of the baking soda. After removing from oven use the bottom of a flat drinking glass to firmly smash down each cookie. This makes them thinner and crispy on the outside and chewy on the inside. Smash cookies while warm because they will quickly harden.
Wait until cookies cool. You should feel a slight spicy burn on the back of your tongue when you swallow. This recipe should produce a nice heat-kick effect if spices are fresh but you can experiment with the ratio of spices to achieve the desired flavor.