Makes: 5 dozen small gingersnaps
¾ cup (185 ml) unsalted butter, melted and cooled to room temperature
1¼ cups (310 ml) packed demerara or dark brown sugar
¼ cup (60 ml) fancy molasses or golden syrup
1 large egg
1 large egg yolk
2¼ cups (560 ml) all-purpose flour
2 Tbsp (30 ml) ground ginger
2 tsp (10 ml) baking soda
1 tsp (5 ml) ground cinnamon
½ tsp (2 ml) ground black pepper
½ tsp (2 ml) salt
½ cup superfine sugar
1. Preheat the oven to 325°F (160°C) and line 2 baking trays with parchment paper.
2. Whisk the cooled melted butter, brown sugar, molasses, egg and egg yolk in a large mixing bowl. In a separate bowl, stir the flour, ginger, baking soda, cinnamon, pepper and salt together. Add this to the butter mixture and stir until blended.
3. Spoon teaspoonfuls of cookie dough and shape each into a ball. Roll each cookie in the granulated sugar to coat and place on the prepared baking tray, leaving 1 ½-inches (4 cm) between the cookies. Bake the cookies for 20-25 minutes, until the cookies brown around the edges. Cool the cookies on the tray before removing to a container.
The gingersnaps will keep up to a week in an airtight container.