Ginger Drop Cookies

11/2 cups all-purpose flour

1/2 teaspoon baking soda

2 teaspoons cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon allspice

1/4 teaspoon salt

1/2 cup (1 stick) unsalted butter, softened to room temperature

1/2 cup granulated sugar

2/3 cup packed light brown sugar

1 large egg

11/2 teaspoons vanilla extract

Coating

5 ounces crystallized ginger (sometimes call candied ginger)

1/2 cup powdered sugar

2 tablespoons granulated sugar

Heat the oven to 375 degrees. Line 2 baking sheet with parchment paper.

In a medium bowl, sift together the flour, baking soda, cinnamon, nutmeg, allspice and salt. Set aside.

In a large bowl, combine the butter and both sugars. Use an electric mixer to beat until light and fluffy, scraping the sides of the bowl as needed, about 5 minutes. Reduce the mixer speed to low, then add the egg and vanilla, mixing well. With the mixer running, gradually add the sifted dry ingredients, mixing until fully incorporated. Set aside.

To make the coating, in a food processor combine the ginger, powdered sugar and granulated sugar. Pulse until finely chopped and about the consistency of coarse sand. Transfer the ginger mixture to a wide, shallow bowl.

A tablespoon at a time, roll the dough into balls, then roll each ball in the ginger mixture. Arrange the balls on the prepared baking sheets, leaving 21/2 inches of space between each cookie.

Bake the cookies, rotating the sheets front to back and top to bottom halfway through, until spread and light golden brown, about 10-12 minutes. Let the cookies cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.

Cookies can be stored in an airtight container at room temperature up to 1 week.

Makes 30 cookies.

Associated Press