If you’re going to make ginger snaps, you might as well make ’em gingery, right? A combination of fresh and ground ginger does just that. These cookies are buttery and full of flavor, with cloves and cayenne pepper adding an undercurrent of heat. If you like your cookies a little chewy, just take them out of the oven a minute or two sooner.

　　

Ingredients

makes 2 to 3 dozen cookies

　　2 1/2 cups flour

　　1 teaspoon baking soda

　　1/4 teaspoon salt

　　1 tablespoon plus 1 teaspoon ground ginger

　　1/2 teaspoon ground allspice

　　1/4 teaspoon ground cloves

　　1/4 teaspoon cayenne

　　1/2 pound (2 sticks) butter

　　1 cup sugar

　　1/4 cup molasses

　　1 teaspoon cider vinegar

　　1 egg

　　2 tablespoons grated fresh ginger

　　Coarse sprinkling sugar, for dipping the cookies

　　

Step 1

Preheat the oven to 325°F.

　　

Step 2

Sift the flour, baking soda, salt, ground ginger, allspice, cloves, and cayenne together into a large bowl or onto a sheet of parchment paper.

　　

Step 3

In an electric mixer fitted with the paddle attachment, cream the butter and sugar until fluffy. Add the molasses and vinegar and beat at medium speed for a few minutes. Use a rubber spatula to scrape the dough down, as needed, then add the egg and fresh ginger and mix well. Add sifted ingredients and mix until just blended. Scrape the dough into a bowl and chill for about 1/2 hour.

　　

Step 4

Place the coarse sugar in a small bowl. Scoop the dough into walnut-sized balls, press the tops into the sugar, and place sugar side up on a baking sheet. Press with fingers to flatten slightly.

　　

Step 5

Bake for approximately 15 minutes, until lightly golden. Cool completely before storing.

　　Cooks' Note

　　Cider vinegar helps gingersnaps achieve a crispy texture.

　　If you don’t have coarse sprinkling sugar, available in most specialty food and baking supply stores, you can use regular granulated sugar.

　　From Crescent City Cooking by Susan Spicer Copyright (c) 2007 by Susan Spicer Published by Knopf.Susan Spicer was born in Key West, Florida, and lived in Holland until the age of seven, when her family moved to New Orleans. She has lived there ever since, and is the owner of two restaurants, Bayona and Herbsaint. This is her first cookbook.Paula Disbrowe was the former Cowgirl Chef at Hart & Hind Fitness Ranch in Rio Frio, Texas. Prior to that, she spent ten years working as a food and travel writer. Her work has appeared in The New York Times, Food & Wine, and Saveur, among other major publications.