The Best Gingersnaps

Ingredients

• 7 ounces sugar
• 1 3/4 teaspoons baking soda
• 1/2 teaspoon ground cinnamon
• 2 tablespoons fresh ginger, finely grated
• 2 tablespoons ground ginger
• 1 tablespoon vanilla extract
• A few cracks of black pepper
• 6 ounces unsalted butter; firm but pliable, about 60°F
• 2 ounces sorghum or unsulphured molasses, not blackstrap
• 1 large egg, cold
• 12 ounces traditional whole wheat flour
• Raw or granulated sugar for finishing

Directions

1. Set an oven rack in the middle middle position, heat the oven to 350°F (175 degrees C), and cover two aluminum half sheet pans with parchment paper, not wax paper. In the bowl of a stand mixer with the paddle attached, add the sugar, baking soda, cinnamon, both gingers, vanilla, pepper, butter and molasses. Start on low just to bring everything together, then raise the speed to medium and beat until the mixture looks light, soft and pale tan, about 5 minutes. Beat in the egg until the mixture is smooth, 2 minutes more, stopping to scrape the bowl when you need to. Turn the mixer back to low, add the flour gradually, and mix until the dough comes together and looks soft.
2. Portion the dough into 48 level 1/2-ounce scoops using a 1 tablespoon scoop. Roll each piece into a smooth ball, coat it in a dish of raw or granulated sugar, and place the balls on the prepared pans with 2 inches of space between them. Leave them rounded; they will spread without any help.
3. Bake the cookies until they are puffed and a deep chestnut brown, about 22 minutes. Leave them on the sheet pan to cool for 2 hours, since they will not be crisp all the way through before then. Store any leftovers in an airtight container at room temperature for up to 3 weeks.