Crispy Ginger Cookies
 Sugar, spice, and all things nice—these thin, crispy ginger cookies are what holiday dreams are made of. Ingredients 2½ cups all-purpose flour, spooned into measuring cup and leveled-off 2 teaspoons ground ginger ½ teaspoon ground allspice 1 teaspoon ground cinnamon ¼ teaspoon ground cloves 2 teaspoons baking soda Scant ¼ teaspoon salt Pinch freshly ground black pepper 1 cup granulated sugar, divided ½ cup packed light brown sugar 2 sticks (1 cup) unsalted butter, softened but still cool 1 large egg ⅓ cup molasses, such as Grandma's Original 2½ cups all-purpose flour, spooned into measuring cup and leveled-off 2 teaspoons ground ginger ½ teaspoon ground allspice 1 teaspoon ground cinnamon ¼ teaspoon ground cloves 2 teaspoons baking soda Scant ¼ teaspoon salt Pinch freshly ground black pepper 1 cup granulated sugar, divided ½ cup packed light brown sugar 2 sticks (1 cup) unsalted butter, softened but still cool 1 large egg ⅓ cup molasses, such as Grandma's Original Instructions In a medium bowl, whisk together the flour, ginger, allspice, cinnamon, cloves, baking soda, salt, and pepper. Set aside. Using an electric mixer, beat ½ cup of the granulated sugar, brown sugar, and butter until light and fluffy, about 3 minutes, scraping down the sides of the bowl as necessary. Add the egg and beat for about 20 seconds, then scrape down the sides of the bowl. Add the molasses and beat until just combined, then scrape down the sides of the bowl again. Add the dry ingredients, then mix on low speed until just incorporated. The dough will be very soft; refrigerate it for about one hour, or until firm enough to roll. Preheat the oven to 350°F and set a rack in the middle position. Line a baking sheet with parchment paper. Place the remaining ½ cup granulated sugar in a shallow bowl. Form the dough into 1-inch balls and roll in the sugar to coat. Place the balls on the prepared baking sheet about 2 inches apart. Bake for 10 to 12 minutes, until set and golden on the outside and slightly soft on the inside. (As they bake, they will puff up and then flatten. Do not remove them from the oven until they are flat.) Let the cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely. Refrigerate the dough between batches. The cookies will keep for several days in an airtight container; freeze for longer storage. Freezer-Friendly Instructions: To freeze before baking, scoop the dough into balls and roll in sugar, let set on a baking sheet in the freezer, then place in a sealable bag and press out as much air as possible. Freeze for up to 3 months. Bake as needed directly from the freezer, allowing a few minutes longer in the oven. To freeze the cookies after baking, store the cooled cookies in an airtight container separating layers with parchment paper or aluminum foil. Freeze for up to 3 months. Before serving, remove the cookies from the container and let them come to room temperature. In a medium bowl, whisk together the flour, ginger, allspice, cinnamon, cloves, baking soda, salt, and pepper. Set aside. Using an electric mixer, beat ½ cup of the granulated sugar, brown sugar, and butter until light and fluffy, about 3 minutes, scraping down the sides of the bowl as necessary. Add the egg and beat for about 20 seconds, then scrape down the sides of the bowl. Add the molasses and beat until just combined, then scrape down the sides of the bowl again. Add the dry ingredients, then mix on low speed until just incorporated. The dough will be very soft; refrigerate it for about one hour, or until firm enough to roll. Preheat the oven to 350°F and set a rack in the middle position. Line a baking sheet with parchment paper. Place the remaining ½ cup granulated sugar in a shallow bowl. Form the dough into 1-inch balls and roll in the sugar to coat. Place the balls on the prepared baking sheet about 2 inches apart. Bake for 10 to 12 minutes, until set and golden on the outside and slightly soft on the inside. (As they bake, they will puff up and then flatten. Do not remove them from the oven until they are flat.) Let the cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely. Refrigerate the dough between batches. The cookies will keep for several days in an airtight container; freeze for longer storage. Freezer-Friendly Instructions: To freeze before baking, scoop the dough into balls and roll in sugar, let set on a baking sheet in the freezer, then place in a sealable bag and press out as much air as possible. Freeze for up to 3 months. Bake as needed directly from the freezer, allowing a few minutes longer in the oven. To freeze the cookies after baking, store the cooled cookies in an airtight container separating layers with parchment paper or aluminum foil. Freeze for up to 3 months. Before serving, remove the cookies from the container and let them come to room temperature. Nutrition Information Powered by Serving size: 1 cookie Calories: 119 Fat: 5 g Saturated fat: 3 g Carbohydrates: 17 g Sugar: 11 g Fiber: 0 g Protein: 1 g Sodium: 75 mg Cholesterol: 19 mg Serving size: 1 cookie Calories: 119 Fat: 5 g Saturated fat: 3 g Carbohydrates: 17 g Sugar: 11 g Fiber: 0 g Protein: 1 g Sodium: 75 mg Cholesterol: 19 mg