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