Big Ginger Cookies Recipe

Directions

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