Double Ginger Gingersnaps

Directions

1. 1
   Preheat the oven to 325F.
2. 2
   Sift the flour, baking soda, salt, ground ginger, allspice, cloves, and cayenne together into a large bowl or onto a sheet of parchment paper.
3. 3
   In an electric mixer fitted with the paddle attachment, cream the butter and sugar until fluffy.
4. 4
   Add the molasses and vinegar and beat at medium speed for a few minutes.
5. 5
   Use a rubber spatula to scrape the dough down, as needed, then add the egg and fresh ginger and mix well.
6. 6
   Add sifted ingredients and mix until just blended.
7. 7
   Scrape the dough into a bowl and chill for about 1/2 hour.
8. 8
   Place the coarse sugar in a small bowl.
9. 9
   Scoop the dough into walnut-sized balls, press the tops into the sugar, and place sugar side up on a baking sheet.
10. 10
    Press with fingers to flatten slightly.
11. 11
    Bake for approximately 15 minutes, until lightly golden.
12. 12
    Cool completely before storing.