Erin’s Timeless Gingersnaps

In a 10-inch skillet over medium heat, melt the butter. Reduce heat to medium-low and continue cooking, swirling the pan frequently, until the butter is just beginning to brown, about 2–4 minutes.

Transfer the browned butter to a large mixing bowl. Whisk in the ground ginger, cinnamon, cloves, black pepper, and cayenne. Let cool slightly, about 2 minutes.

Add the brown sugar, molasses, and fresh ginger to the butter mixture and whisk until combined. Add the egg and egg yolk and whisk until smooth.

Stir in the flour mixture just until combined. Cover the dough tightly and refrigerate until firm, about 1 hour.

Preheat the oven to 300°F. Adjust oven racks to the upper-middle and lower-middle positions. Lightly grease two baking sheets.

Place the granulated sugar in a shallow dish. Scoop the dough into heaping teaspoon portions and roll into 1-inch balls. Roll each ball in sugar to coat and place on the prepared baking sheets, spacing evenly (about 20 cookies per sheet).

Bake one sheet at a time on the upper rack for 15 minutes, until the edges are just beginning to brown.

Let cookies rest on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.