Instructions: *Sanding sugar is coarser than granulated sugar and adds sparkle to finished baked goods.

Heat oven to 350 F. Line two baking sheets with parchment paper, and set aside.

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

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.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.