Gingersnap Cookies

Preheat the Oven - Set the oven rack to the center position. Preheat to 300ºF (149ºC). Line three baking sheets with parchment paper.
Prepare the Dry Ingredients - In a medium bowl, whisk together flour, baking soda, and salt.
Brown the Butter - In a 10-inch skillet (do not use nonstick, or you won’t be able to see the browning), heat the butter over medium heat. Once melted, reduce the heat to medium-low. Swirl the skillet frequently until the butter solids begin to brown, about 4 to 5 minutes. Quickly transfer the browned butter to a large bowl.
Make the Dough - Add ground ginger, cinnamon, cloves, black pepper, and cayenne to the butter, and whisk to combine. Cool slightly for 2 minutes.
Add brown sugar, molasses, and fresh ginger, and whisk to combine. Add egg plus egg yolk, and whisk to combine. Add flour and stir with a spatula until just combined.
Chill the Dough - Tightly cover and refrigerate the dough until firm, 45 to 60 minutes.
Roll Out the Cookies - Roll the dough into 2 teaspoon-sized (12g) balls, about 1" in size. Add granulated sugar into a shallow bowl and roll the cookies inside to coat.
Bake - Evenly space the cookies 2" apart, about 20 per sheet pan. Bake 1 sheet at a time until the edges just darken, 20 to 22 minutes. Rotate the pan halfway through.
Let Them Cool - Transfer the cookies still sitting on the parchment paper to a wire rack to cool completely. They will harden more as they cool.