Gingersnaps

Directions

1. 1
   In a medium bowl, stir together the flour, ginger, cinnamon, allspice, white pepper, baking soda and salt.
2. 2
   In a large bowl, using a handheld electric mixer, beat the butter until smooth.
3. 3
   Add the granulated and brown sugars and beat until light and fluffy.
4. 4
   Beat in the egg and molasses.
5. 5
   Add the dry ingredients and beat on low speed until blended.
6. 6
   Form the dough into a 10-inch disk, wrap in plastic and refrigerate until firm.
7. 7
   Preheat the oven to 350.
8. 8
   Line several cookie sheets with parchment or wax paper.
9. 9
   Roll tablespoons of the dough into 1-inch balls and arrange them about 2 inches apart on the prepared cookie sheets.
10. 10
    Bake on the upper and middle racks of the oven for about 15 minutes, or until browned and set; shift the pans halfway through baking.
11. 11
    Let the cookies cool completely on the baking sheets.