I just made a batch of these my wife thought were so good she sent them as presents. Figured I'd share the recipe here so I can find it again when I need it. Thanks Vishal. CRISPY GINGERSNAPS Makes 80 x 1 1/2 inch cookies (40 if you like them larger) Ingredients: 2 1/2 cups all-purpose flour 2 teaspoons baking soda 1/2 teaspoon salt --- 12 tablespoons unsalted butter or margarine --- 2 tablespoons ground ginger (mild, I would add more) 1 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1/4 teaspoon pepper pinch cayenne ---- 1 1/4 cups packed dark brown sugar 1/4 cup molasses 2 tablespoons finely grated fresh ginger 2 large eggs ---- 1/2 cup granulated sugar to roll balls in Instructions Whisk flour, baking soda, and salt together in bowl, set aside. Heat butter in 10-inch skillet over medium heat until melted. Lower heat to medium-low and continue to cook, swirling pan frequently, until foaming subsides and butter is just beginning to brown, 2 to 4 minutes. Transfer butter to large bowl and whisk in ground ginger, cinnamon, cloves, pepper, and cayenne. Cool slightly, about 2 minutes. Add brown sugar, molasses, and fresh ginger to butter mixture and whisk to combine. Add eggs and whisk to combine. Add flour mixture and stir until just combined. Cover dough tightly with plastic wrap and refrigerate until firm, about 1 hour. Heat oven to 300 degrees with rack in the middle. Place granulated sugar in shallow bowl. Divide dough into heaping teaspoon portions then roll dough into 1-inch balls. Roll balls in sugar to coat. Place dough balls on prepared baking sheets 3 or more inches apart. Bake at 300 degrees for 15-17 minutes until edges start to darken. Slide baked cookies onto a wire rack and cool completely before serving. Cool baking sheets slightly and repeat with remaining dough balls. Dough can be refrigerated for up to 2 days or frozen for up to 1 month. Enjoy!