Peppery Ginger Snaps
3/4 cup unsalted butter, room temperature
*1/2 cup sugar
3/4 cup dark brown sugar, packed
1 large egg
1/4 cup fancy molasses
1 tsp powdered ginger
2 1/2 cups all purpose flour
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground white pepper
sugar for dipping
Beat butter and sugars together until light and fluffy. Stir in egg, molasses and ginger until evenly blended.
In a separate bowl, stir dry ingredients together. Add to butter mixture and stir to incorporate. Cover bowl and chill dough for 2 hours.
Preheat oven to 350 °F and line a baking tray with parchment paper.
Shape dough into 1-inch balls and roll in sugar. Press down on baking tray, 3-inches apart. Bake for 12 to 15 minutes and cool completely on baking tray before removing.