½ cup sugar
½ cup light brown sugar
8 oz. unsalted butter softened
1/3 cup molasses
2 ¼ cups flour
1 tablespoon ground ginger
½ teaspoon allspice
1 teaspoon cinnamon
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon white pepper
Combine flour, ground ginger, allspice, cinnamon, baking soda, salt, white pepper together in bowl. Blend using a whisk, until ingredients well mixed. Set aside.
Place softened butter, sugar and light brown sugar in mixer and blend on medium-high speed. Scrape down sides of the bowl several times, mixing for a total of 5 minutes. Once well blended add egg on low speed, mix until just incorporated. Add molasses on low speed, mix until just incorporated, scraping down the sides of the bowl.
Add half of the flour mixture and blend on low until just incorporated. Add the remaining half and blend on low until just incorporated, scraping down the sides of the bowl.
Place dough in refrigerator for overnight to chill. Remove dough from refrigerator, roll into round balls about nickel-to-quarter size. Roll cookie dough balls in sugar, place back in refrigerator to chill. It is important to keep the cookie dough cold so just work with small amounts at a time.
Heat oven to 350˚F
Line several sheet pans with parchment paper. Remove chilled cookie dough balls from refrigerator and space on cookie sheets. Place in the oven for 6-10 minutes, remove when just edges are crisp and firm.
*The cookie dough freezes well, so you can bake what you need and save the rest in a well-sealed container in the freezer for later use