Big Ginger Cookies Recipe

• 2 1/2 c. all-purpose flour
• 2 1/4 tsp baking soda
• 1/2 tsp salt
• 1 Tbsp. grnd ginger
• 1/2 tsp grnd allspice
• 1/2 tsp grnd white pepper
• 1 c. (2 sticks) plus 2 Tbsp. unsalted butter
• 1/2 c. packed light-brown sugar
• 1/2 c. granulated sugar
• 6 Tbsp. unsulfured molasses
• 1 lrg egg
• 1/2 c. sanding or possibly granulated sugar

1. *Sanding sugar is coarser than granulated sugar and adds sparkle to finished baked goods.
2. Heat oven to 350 F. Line two baking sheets with parchment paper, and set aside.
3. In a medium bowl, whisk together flour, baking soda, salt, ginger, allspice, and white pepper; set aside.
4. In the bowl of an electric mixer, combine butter with light-brown and granulated sugars till light and fluffy.
5. Beat in molasses and egg; mix well.
6. Add in the reserved dry ingredients, and beat till just combined.
7. Form dough into a ball, and cover with plastic wrap; chill till hard, at least 2 hrs or possibly overnight.
8. Remove dough from refrigerator.
9. Using an ice-cream scoop, shape dough into 2-inch-diameter balls.
10. Pour sanding sugar into a large bowl, and roll balls in sanding sugar, coating well.
11. Place cookies on prepared baking sheets, spaced 4 inches apart; flatten each into a 3-inch-diameter disk.
12. Transfer to oven, and bake till brown, 12 to 15 min.
13. Remove from oven, and transfer to a wire rack to cold.
14. Store in an airtight container up to 2 days.

flour, baking soda, salt, grnd ginger, allspice, white pepper, unsalted butter, lightbrown sugar, sugar, unsulfured molasses, egg, sanding

Taken from cookeatshare.com/recipes/big-ginger-cookies-84400 (may not work)