Triple Ginger Snaps

Makes about 80 cookies (1.5 inches in diameter)

• 1 large egg plus 1 large egg yolk, at room temperature
• 170g unsalted butter (1.5 sticks)

• 1 teaspoons ground ginger
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon cardamom (optional)
• 1/2 tsp nutmeg (optional)

• 320g unbleached all-purpose flour
• 2 teaspoons baking soda (10g)
• 2.8g salt (1 teaspoon Diamond Crystal Kosher or ½ tsp table salt)

• 255g dark brown sugar
• 57g molasses
• 28g finely grated fresh ginger (from 2-3 inch piece)

• 80g finely chopped crystallized ginger

• granulated sugar, for rolling

1. Put the egg and the yolk into a small bowl and bring to room temperature.
2. In a bowl, whisk together flour, baking soda, and salt; set aside.
3. Measure out all the spices, grate the fresh ginger, and chop candied ginger.

1. Melt the butter in a small pot set over medium heat.
2. Cook until the butter is brown, whisking frequently.
3. Transfer brown butter to the bowl of a mixer and whisk in the dry spices.
4. Let cool for about 2 minutes.
5. Add brown sugar, molasses, and fresh ginger.
6. Mix with a paddle attachment on medium speed until all the sugar is broken up and the mixture is creamy.
7. Add the egg and the yolk and mix on medium speed until absorbed.
8. Add the flour mixture and mix on low until no dry flour remains.
9. Mix in the crystallized ginger.
10. Cover with plastic wrap and refrigerate until firm, about 2 hours, but longer is fine.

1. Divide the dough into 10g pieces and shape into balls as shown in the video.
2. The balls can be frozen for future use or baked right away.
3. To freeze: put in the freezer on a baking sheet for 2 hours, then collect into a freezer bag and store in the freezer until needed.

1. Preheat the oven to 300F (150C) with the racks in the upper-middle and lower-middle positions.
2. Line 2 baking sheets with parchment paper.
3. Coat the dough balls in granulated sugar.
4. Arrange balls on prepared baking sheets, leaving 2 inches of space between them.
5. A half sheet (18×13 inches) will fit about 14 balls.
6. Place 2 baking sheets in the oven.
7. Bake for 10 min.
8. Rotate top to bottom and front to back.
9. Bake until the cookies just begin to darken around the edges, 10 more minutes (12 if starting from frozen).
10. Transfer to a wire rack and cool completely.
11. Repeat with remaining dough.
12. Store in an airtight container.
13. Cookies will keep up to 2 weeks.