double gingersnaps

9½ ounces all-purpose flour

¾ teaspoons baking soda

2 teaspoons ground ginger

½ teaspoon cardamom

½ teaspoon ground clove

½ teaspoon kosher salt

½ teaspoon white pepper

7 ounces dark brown sugar

5 ounces unsalted butter, room temperature

3 ounces molasses, by weight

1 large egg, room temperature

2 teaspoons finely grated fresh ginger

4 ounces finely chopped candied ginger, optional

Preheat the oven to 350ºF.

In a medium mixing bowl, whisk together the flour, baking soda, ginger, cardamom, clove and salt.

Place the brown sugar and butter into the bowl of a stand mixer fitted with the paddle attachment. Beat on low speed until light and fluffy, about 2 minutes.  Add the molasses, egg and fresh ginger and beat on medium for 1 minute. Add the crystallized ginger, if using, and stir to combine. Add the dry ingredients to the butter mixture and stir until well combined.

With a 2-teaspoon sized scoop, drop the dough 2 inches apart onto a parchment-lined sheet. Bake on the middle rack of the oven for 11 minutes for slightly chewy cookies or 15 minutes for more crisp cookies. Rotate the pan halfway through baking.

Remove from the oven and allow the cookies to stay on the sheet for 30 seconds before transferring to a wire rack to cool completely. Repeat with all of the dough. Store in an airtight container for up to 10 days. If desired, you may scoop and freeze the cookie dough on a sheet pan and once frozen, place in a resealable bag to store. Bake directly from the freezer as above.