Cookies, Desserts, & Snacks
Gingersnaps

3/4 cup firmly packed brown sugar 3/4 cup (1-1/2 sticks) unsalted butter, softened 1 egg 1/8 teaspoon ground ginger 1 teaspoon grated lemon zest

2 cups all purpose flour 2 teaspoons ground ginger 1-1/2 teaspoons ground cinnamon 1 teaspoon baking powder 1/4 teaspoon ground white pepper 1/8 teaspoon ground cloves 2 tablespoons sugar

Beat the sugar and butter until smooth. Add the egg, 1/8 teaspoon of ground ginger, and lemon zest and beat well.

Preheat oven to 350F.

In a bowl, whisk together the flour, 2 teaspoons of ground ginger, cinnamon, baking powder, white pepper and cloves. Gradually add the dry ingredients to the butter mixture, beating until well combined. Form the dough into a large disk, wrap in plastic, and chill for at least 4 hours or overnight. Dough can also be frozen.

Scoop out 1 teaspoon of the dough at a time, roll it into a ball, and roll it in the granulated sugar. Flatten into a thin disk and place about 2 inches apart on a parchment-lined cookie sheet. Bake for 10 to 12 minutes, until crisp and browned. Transfer to a wire rack to cool.

Notes

Adapted from Saveur, December 2001.

Makes about 40 cookies.