- 48
Ingredients
- 7 ounces sugar (1 cup; 200 grams)
- 1 3/4 teaspoons baking soda (10 grams)
- 1/2 teaspoon ground cinnamon (3 grams)
- 2 tablespoons fresh ginger, finely grated (20 grams)
- 2 tablespoons ground ginger (10 grams)
- 1 tablespoon vanilla extract (15 mL)
- A few cracks of black pepper
- 6 ounces unsalted butter (1 1/2 sticks; 170 grams); firm but pliable, about 60°F (16°C)
- 2 ounces sorghum or unsulphured molasses, not blackstrap (60 grams; about 1/4 cup)
- 1 large egg, cold
- 12 ounces traditional whole wheat flour (2 1/2 cups; 340 grams)
- Raw or granulated sugar for finishing
Preparation
Step 1
1. Adjust oven rack to the middle middle position, preheat to 350°F (175°C), and line two aluminum baking sheets with parchment paper (not wax paper!).
2. Combine sugar, baking soda, cinnamon, gingers, vanilla, pepper, butter and molasses in the bowl of a stand mixer fitted with a paddle attachment. Mix on low to moisten, increase to medium, then beat until fluffy, pale tan, and soft, about 5 minutes. Add egg and beat until smooth, 2 minutes more, pausing to scrape as needed. Resume mixing on low, sprinkle in flour, and continue until a soft dough is formed.
3. Divide into 48 level 1/2-ounce portions with a 1 tablespoon scoop. Roll smooth and round, tumble in a dish with raw or granulated sugar, and arrange on prepared baking sheets, leaving 2 inches in between. Do not flatten, these cookies will spread on their own.
4. Bake until puffed and chestnut brown, about 22 minutes. Cool directly on baking sheet 2 hours—prior to that, gingersnaps will not be crisp inside. Store leftovers in an airtight container up to 3 weeks at room temperature.