Gingersnaps

Directions

1. 1
   In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, pepper, and cloves.
2. 2
   In a stand mixer fitted with the paddle attachment (or in a bowl by hand), beat together the butter and granulated sugar on medium speed just until smooth.
3. 3
   Mix in the molasses and vanilla, then beat in the eggs, one at a time, until thoroughly incorporated.
4. 4
   Add the flour mixture and mix until well combined and no streaks of butter remain.
5. 5
   On a lightly floured work surface, divide the dough into quarters.
6. 6
   Shape each quarter into a log about 8 inches (20 cm) long and 1 1/2 inches (4 cm) in diameter.
7. 7
   Wrap the logs in plastic wrap and refrigerate until theyre firm enough to slice, about 1 hour.
8. 8
   Position racks in the upper and lower thirds of the oven; preheat the oven to 350F (175C).
9. 9
   Line 2 baking sheets with parchment paper or silicone baking mats.
10. 10
    Pour some coarse-crystal or granulated sugar into a small bowl.
11. 11
    Slice the chilled dough into disks 1/2 inch (1.5 cm) thick.
12. 12
    Press one flat side of each disk firmly in the coarse-crystal sugar.
13. 13
    Place the cookies, sugared side up, 3 inches (8 cm) apart on the prepared baking sheets.
14. 14
    Bake, rotating the baking sheets midway through baking, until the cookies are uniformly deep golden brown, about 10 minutes.
15. 15
    Let the cookies cool on the baking sheets until firm enough to handle, then use a spatula to transfer them to a wire rack.
16. 16
    The dough logs will keep for 4 days in the refrigerator or 1 month in the freezer.
17. 17
    The baked gingersnaps will keep well, stored in an airtight container, for up to 3 days.