Ingredients
2 1/4 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground ginger
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon ground allspice
1/4 teaspoon freshly ground white pepper
2 sticks unsalted butter, softened
1/4 cup granulated sugar
1/4 cup light brown sugar
1 large egg
1/3 cup honey
1 cup turbinado or coarse sugar
Preparation
In a medium bowl, whisk the flour with the baking soda, ginger, cinnamon, salt, allspice and white pepper. In a large bowl, using an electric mixer, beat the butter until creamy. Add the granulated sugar and the light brown sugar and beat at medium-high speed until light and fluffy, about 2 minutes. Beat in the egg and honey. Beat in the dry ingredients at low speed until combined. Transfer the dough to a sheet of plastic wrap, flatten into a disk and refrigerate until firm, about 30 minutes. Preheat the oven to 350°. Line 3 baking sheets with parchment paper. Spread the turbinado sugar on a plate. Roll the dough into 1-inch balls and roll generously in the turbinado sugar. Transfer to the baking sheets, about 1 1/2 inches apart. Using a flat-bottomed glass, press each cookie to a 1 1/2-inch round. Working with one baking sheet at a time, bake the cookies for 15 to 16 minutes, until they are deeply golden and the tops are cracked. Cool the baking sheets on wire racks.
