Ginger Cookies
(adapted from Emily Luchetti, Stars Restaurant, SF)

½ cup granulated sugar, plus about 1 cup for rolling cookies
½ cup firmly packed light brown sugar
8 ounces (two sticks) unsalted butter, at room temperature
1 egg
1/3 cup molasses
2 teaspoons high quality ground ginger
½ teaspoon ground cloves
½ teaspoon ground allspice
1 teaspoon ground cinnamon
2 teaspoons baking soda
½ teaspoon salt
¼ teaspoon (or more!) finely ground white pepper (optional – but really worth it – trust me)
2¼ cups all purpose flour

Beat butter in bowl of an electric mixer fitted with the paddle attachment to soften, then add ½ cup granulated sugar and brown sugar and beat on high speed about 2 minutes, until light and fluffy. (If you do not have a stand mixer, you can use a hand-held electric eggbeater, or wooden spoon and strong arm). Beat in the egg and then the molasses. Add all of the dry ingredients, except the flour and carefully mix on low speed to combine, then add flour and mix just until incorporated (do not over-mix!). Turn dough out onto plastic wrap or wax paper, gather the dough into a flattened ball, wrap tightly and refrigerate at least 30 minutes, but preferably overnight (the dough can get sticky, so is most easily handled when very cold). Dough can be made several days ahead and held at this point.

Preheat over to 350 degrees.

Put about a cup of granulated sugar in a bowl or tupperware. Using a melon baller or teaspoon to measure out your dough, roll the dough into ¾ inch balls (bigger than a milk dud, smaller than a jawbreaker) and toss in the sugar. Kids like doing this – but it can get messy – try to work quickly to avoid the dough sticking to your palms (and everything you accidentally touch!). You can hold the dough balls in sugar in the refrigerator and bake later, or bake right away.

Place the cookies about 2 inches apart on baking sheets lined with parchment paper (available in most cooking stores). Bake in the middle of the oven for 6-10 minutes – cooking time varies depending on your oven and how you like the cookies. Keep an eye on them – they will puff up, the surface will crackle, and then they will flatten out. If you like your cookies soft and chewy, take them out at this point (even though they will appear under-baked), and transfer the parchment paper to a cooling rack. If you want snappy ginger cookies, bake them about a minute or so longer and then transfer parchment to racks. Store in an air-tight container.

Tip: these are best enjoyed still warm from the oven with fresh whipped cream!

Yield: about 3 dozen.