Ginger Snaps Cookies

• 2 1/4 Cup All-Pupose Flour
• 2 TSP Soda
• 2 TSP Ground Ginger
• 1 TSP Ground Cinnamon
• 1/2 TSP Salt
• 1/2 TSP Allspice
• 1/4 TSP White Pepper
• 1 Cup Sugar granulated (divided)
• 1/2 Cup Brown Sugar firmly packed
• 1 Cup Butter unsalted (2 Sticks) softened
• 1 LG Egg
• 1/2 Cup Molasses unsulfured

1. Preheat oven to 325*
2. Sift flour,with soda,ginger,cinnamon,salt,allspice & pepper;set aside. Cream 1/2 cup sugar, brown sugar & butter in LG bowl on medium speed for 2 min. until light & fluffy. Beat in egg, then molasses, on low speed add flour, mix until incorporated
3. Refrigerate dough at least 30 min. (overnight is better).
4. Roll dough into 1/2" balls & roll remaing into sugar. Spray cookie sheet w/ nonstick spray, place cookies 2-3" apart on baking sheet & flatten w/ 2 fingers.Bake approx 12 min. or until golden brown & set on edges, but still soft inside. Let cool 5 min then remove from pan.

allpupose flour, soda, ground ginger, ground cinnamon, salt, allspice, white pepper, sugar, brown sugar, butter, egg, molasses

Taken from www.epicurious.com/recipes/member/views/ginger-snaps-cookies-1229220 (may not work)