1. Heat oven to 350°. Line to baking sheets with parchment paper, and set aside.

2. In a medium bowl, whisk together flour, baking soda, salt, ginger, allspice, and white pepper.

3. In bowl of an electric mixer fitted with the paddle attachment, Combine the butter with the light-brown and granulated sugars until and fluffy. Beat in the molasses and egg; mix well. Add the reserved dry ingredients, and beat just until combined. Form dough into a ball, and wrap in plastic. Chill until from, at least 2 hours or overnight.

4. Remove dough from refrigerator. Using an ice-cream scoop, shape dough 2-inch balls. Pour sanding sugar into a large bowl, and roll each ball in the sanding sugar, coating well. Place coated balls on prepared baking sheets, spaced 4 inches apart. Flatten each into a 3-inch disk.

5. Transfer baking sheets to oven, and bake until brown. 12 to 15 Minutes. Remove from oven, and transfer to a wire rack to cool.

Store cookies in an airtight container up to 2 days.

david

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