Ginger Cookies

Some of the best ginger cookies (not gingersnaps, but close) I've ever had.

Makes 2 1/2 dozen 2 1/2-inch cookies

2 1/2 cups all-purpose flour

2 t. baking soda

2 t. ground ginger

1 t. cinnamon

1/2 t. allspice

1/2 t. salt

2 sticks unsalted butter

1 cup sugar

1/2 cup light brown sugar, packed

1 large egg

1/3 cup molasses

In a large bowl, sift together the flour, baking soda, spices and salt. Set aside

Beat the butter in the bowl of an electric mixer or by hand; add 1/2 cup of the sugar, the brown sugar, and beat until fluffy, about 4 minutes. Add the egg, followed by the molasses, and beat until smooth, about 2 minutes. Scrape down the bowl. On low speed add the dry ingredients and mix until just incorporated. Cover with plastic wrap and refrigerate for 30 minutes.

Preheat the oven to 350 and set the oven rack to the middle position.

Roll the dough into 3/4-inch balls and roll them in the remaining sugar. Place them on a parchment-lined baking sheet, 2 to 3 inches apart. Bake until golden, about 12 minutes. Let cool for 5 minutes, then remove the cookies from the pan.