Dual-Ginger Molasses Gingersnaps

1. Preheat Oven

Start by adjusting your oven rack to the middle position and preheating the oven to 350°F (180°C). Line a couple of aluminum half sheet pans with parchment paper to get them ready for baking.

2. Mix Ingredients

In the bowl of a stand mixer fitted with a paddle attachment, combine the sugar, baking soda, ground cinnamon, fresh grated ginger, ground ginger, vanilla extract, a few cracks of black pepper, unsalted butter, and molasses. Begin mixing on low speed to prevent ingredients from flying out, then increase to medium speed. Mix for about five minutes until the mixture becomes fluffy, pale tan, and soft.

3. Add Egg

Next, add the cold egg to the mixture and continue beating until smooth. This should take about two minutes. Remember to scrape down the sides of the bowl as needed to ensure everything is evenly combined.

4. Form Dough

With the mixer on low speed, slowly add the whole wheat flour until a soft dough forms. Avoid over-mixing; you want the dough to just come together.

5. Shape Cookies

Divide the dough into 48 portions, each about 1/2 ounce. Using a 1 tablespoon scoop can make this easier. Roll each portion into a smooth ball and coat it in sugar.

6. Arrange and Bake

Arrange the dough balls on the prepared sheet pans, leaving about 2 inches of space between each ball. Do not flatten them; they will spread out during baking. Bake the gingersnaps in the preheated oven until they are puffed and have a chestnut brown color, which should take about 22 minutes.

7. Cool Cookies

Let the cookies cool directly on the sheet pans for about two hours. This cooling period is crucial as it helps them become perfectly crisp.

8. Store Cookies

Store any leftovers in an airtight container at room temperature, where they will stay delicious for up to three weeks.