THESE COOKIES FEATURE EYE-POPPING fresh ginger and deep, spicy cloves: not for the faint of heart. I eat these by the handful for elevenses. Try crumbling them into the bottom of a pie pan and layering on vanilla custard and whipped cream, for a decadent treat that balances smooth and crunchy textures in a magic way.
MAKES
3 DOZEN GINGER SNAPS
1 cup / 200 grams granulated sugar, plus more for coating dough
1 medium-size egg
¼ teaspoon salt
12 tablespoons (1½ sticks) / 180 grams unsalted butter, at room temperature
2 cups / 240 grams all-purpose flour
½ teaspoon baking soda
2 teaspoons peeled and grated fresh ginger
1 teaspoon ground ginger
1 teaspoon ground cloves
1 teaspoon ground cinnamon
Preheat the oven to 350°F / 175°C. Using an electric mixer on high speed, cream together the sugar, egg, salt, and butter. In a separate mixing bowl, combine the flour, baking soda, ginger, and spices. Add the dry mixture to the wet mixture a little at a time and make sure it’s evenly mixed, taking care not to overwork it.
Prepare baking sheets by lining them with parchment paper. Fill a small bowl with granulated sugar.
Using your hands, roll the dough into balls about the size of a large grape, then roll the balls in the sugar and place them on the prepared baking sheets. Bake for 6 to 8 minutes, or until browned.
Transfer the ginger snaps to a cooling rack, and let cool slightly before serving, or allow them to cool completely and store in an airtight container for up to a month.