I searched for THE Ginger Snap recipe for years. One Holiday season a friend told me she was making Ginger Snap cookies with her daughter as it was a tradition. I asked her to share her recipe which she did and now I am sharing it with you!
2 1/2 cups Flour
2 tsp Baking Soda
1/2 tsp Salt
3/4 cup Butter, unsalted
2 tbsp Ground Ginger
1 tsp Cinnamon
1/4 tsp Ground Cloves
1/4 tsp Black Pepper
pinch of Cayenne Pepper
1 1/4 cups Dark Brown Sugar
1/4 cups Molasses
2 tbsp finely grated Sayward Haven Fresh Ginger
1 Large Egg plus 1 Large Egg Yolk
1/2 cup Sugar
Mix flour, baking soda and salt together in a bowl.
Melt butter in a pot on medium heat. Lower heat to medium-low and cook until foaming subsides and butter is just beginning to brown, stirring frequently.
Remove from heat and mix in Ground Ginger, Cinnamon, Cloves, Pepper and Cayenne. Cool slightly, about 2 minutes.
Add Brown Sugar, Molasses and Fresh Ginger to butter mixture. Mix in eggs.
Fold butter mixture into flour mixture, stirring until just combined.
Cover dough and refrigerate for at least one hour.
Preheat oven to 300 degrees. Place two racks in the middle of the oven. Line 2 baking sheets with parchment paper.
Place sugar in a small bowl. Roll dough into 1" balls and flatten slightly. Lightly coat in sugar and place on baking sheet. Place on higher rack and bake for 15 minutes. Move to lower rack and rotate baking sheet 180 degrees. Bake another 11 minutes.
Slide cookies onto a cooling rack and cool.