This is the classic gingersnap: thin, crisp, with a spicy bite. For the best flavor, use very fresh spices. I grind my own cinnamon and cloves for these, and never, ever use preground black pepper. If you don’t have a pepper mill, shame on you. Go get one. Although not a pantry staple, coarse-crystal sugar—such as Demerara or turbinado—is wonderful embedded in the surface of each snappy cookie. I find it pretty indispensable for these cookies and use it for sprinkling onto many different baked goods before they go into the oven, so I always keep a tub of it in my kitchen cabinet.

　　

Ingredients

makes 60 cookies

　　3 cups (420 g) all-purpose flour

　　2 1/2 teaspoons baking soda

　　1/2 teaspoon salt

　　2 1/2 teaspoons ground cinnamon

　　2 teaspoons ground ginger

　　1 1/2 teaspoons freshly ground black pepper

　　1/2 teaspoon ground cloves

　　1 cup (8 ounces/225 g) unsalted butter, at room temperature

　　1 1/4 cups (250 g) granulated sugar

　　1/4 cup (60 ml) mild molasses

　　1 teaspoon vanilla extract

　　2 large eggs, at room temperature

　　Coarse-crystal or granulated sugar, for coating the cookies

　　

Step 1

In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, pepper, and cloves.

　　

Step 2

In a stand mixer fitted with the paddle attachment (or in a bowl by hand), beat together the butter and granulated sugar on medium speed just until smooth. Mix in the molasses and vanilla, then beat in the eggs, one at a time, until thoroughly incorporated. Add the flour mixture and mix until well combined and no streaks of butter remain.

　　

Step 3

On a lightly floured work surface, divide the dough into quarters. Shape each quarter into a log about 8 inches (20 cm) long and 1 1/2 inches (4 cm) in diameter. Wrap the logs in plastic wrap and refrigerate until they’re firm enough to slice, about 1 hour.

　　

Step 4

Position racks in the upper and lower thirds of the oven; preheat the oven to 350°F (175°C). Line 2 baking sheets with parchment paper or silicone baking mats. Pour some coarse-crystal or granulated sugar into a small bowl.

　　

Step 5

Slice the chilled dough into disks 1/2 inch (1.5 cm) thick. Press one flat side of each disk firmly in the coarse-crystal sugar. Place the cookies, sugared side up, 3 inches (8 cm) apart on the prepared baking sheets.

　　

Step 6

Bake, rotating the baking sheets midway through baking, until the cookies are uniformly deep golden brown, about 10 minutes.

　　

Step 7

Let the cookies cool on the baking sheets until firm enough to handle, then use a spatula to transfer them to a wire rack.

　　

Storage

Step 8

The dough logs will keep for 4 days in the refrigerator or 1 month in the freezer. The baked gingersnaps will keep well, stored in an airtight container, for up to 3 days.

　　Ready for Dessert by David Lebovitz. Copyright © 2010 by David Lebovitz. Published by Ten Speed Press. All Rights Reserved.David Lebovitz lived in San Francisco for twenty years before moving to Paris. He baked at several notable restaurants before starting his career as a cookbook author and food writer. He's the author of four highly regarded books on desserts, and has written for many major food magazines, sharing his well-tested recipes written with a soupçon of humor. His popular, award-winning blog, www.davidlebovitz.com, entertains readers from around the world with sweet and savory recipes as he tries to unravel the complexities of living in Paris.