Gingersnaps

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.

No additional tips available.