Ginger snaps

These gingersnaps are to die for! They are like store bought ones in that they have that almost break your tooth quality of crisp gingersnaps. However, they have SO much more flavor. I've made ginger cookies before that are bursting with flavor, but I was so pleased with the crisp quality of these. And the recipe makes a ton-like 80 cookies. So, great for the holidays! Thanks to Cooks Illustrated for trying out all the ingredients in order to get the recipe perfect for me!

2 1/2 cups all purpose flour

2 tsp baking soda

1/2 tsp salt

12 Tbsp unsalted butter

2 Tbsp ground ginger

1 tsp ground cinnamon

1/4 tsp ground cloves

1/4 tsp pepper

pinch cayenne

1 1/4 cups packed dark brown sugar

1/4 cup molasses

2 Tbsp finely grated fresh ginger

1 large egg plus 1 large egg yolk

1/2 cup granulated sugar

Whisk flour, baking soda, and salt together in a bowl. Heat butter in 10 inch skillet over medium heat until melted. Lower heat to medium-low and continue to cook, swirling pan frequently, until foaming subsides and butter is just beginning to brown, 2-4 minutes. Transfer butter to large bowl and whisk in ground ginger, cinnamon, cloves, pepper, and cayenne. Cool slightly, about 2 minutes. Add brown sugar, molasses, and fresh ginger to butter mixture and whisk to combine. Add flour mixture and stir until just combined. Cover dough tightly with plastic wrap and refrigerate until firm, about an hour.

Adjust oven racks to upper middle and lower middle positions and heat oven to 300 degrees. Line 2 baking sheets with parchment paper. Place granulated sugar in shallow baking dish or pie plate. Divide dough into heaping teaspoons. Roll dough into 1 inch balls. Working in batches of 10, roll balls in sugar to coat. Evenly space dough balls on prepared baking sheets, 20 dough balls per sheet. Place 1 sheet on upper oven rack and bake for 15 minutes. After 15 minutes, transfer partially baked top sheet to lower rack, rotating 180 degrees, and place second sheet of dough balls on upper rack. Continue to bake until cookies on lower rack just begin to darken around the edges, 10 -12 minutes longer. Remove lower sheet of cookies and shift upper sheet to lower rack and continue to bake until they darken around the edges, 15-17 minutes. Slide baked cookies, still on parchment paper, to wire rack and cool completely before serving. Cool baking sheets slightly and repeat process with remaining dough balls.