Big Ginger Cookies

I have tried a few years, and accomplished last year, to blog every day in the month of November. I will give it the ol' college try again this November. I will start you all off with a recipe I needed to email a friend and decided it was worth sharing with ya'll. It is a great Holiday cookie and most men love this recipe.

Martha's
(as in Stewart
not Wilson)
Big Ginger Cookies

Ingredients

2 1/2 cups all-purpose flour
2 1/4 teaspoons baking soda
1/2 teaspoon salt
1 tablespoon ground ginger
1/2 teaspoon ground allspice
1/2 teaspoon ground white pepper
1 cup (2 sticks) plus 2 tablespoons unsalted butter
1/2 cup packed light-brown sugar
1/2 cup granulated sugar
6 tablespoons unsulfured molasses
1 large egg
1/2 cup sanding or granulated sugar

Directions
1.Heat oven to 350 degrees. Line two baking sheets with parchment paper (I like parchment paper with these so don't cut this step out), and set aside. In a medium bowl, whisk together flour, baking soda, salt, ginger, allspice, and white pepper; set aside.
2.In the bowl of an electric mixer, combine butter with light-brown and granulated sugars until light and fluffy. Beat in molasses and egg; mix well. Add the reserved dry ingredients, and beat until just combined. Form dough into a ball, and cover with plastic wrap; refrigerate until firm, at least 2 hours or overnight.
3.Remove dough from refrigerator. Using an ice-cream scoop, shape dough into 2-inch-diameter balls. Pour sanding sugar into a large bowl, and roll balls in sanding sugar, coating well. Place cookies on prepared baking sheets, spaced 4 inches apart; flatten each into a 3-inch-diameter disk.
4.Transfer to oven, and bake until brown, 12 to 15 minutes. Remove from oven, and transfer to a wire rack to cool. Store in an airtight container up to 2 days.

I will say that I like these cookies soft. I usually add potato bread to the container I store these in as they help keep them soft and sometimes make them even softer.

And the above picture is not one I took. The cookies do look JUST like these but I don't take pictures of the foods I make. I found one online and "borrowed" it.