Ingredients
2¼cupsall purpose flour
2tspbaking soda
2tspground ginger
1tspcinnamon
½tspsalt
½tspground allspice
¼tspfreshly ground white pepper
2unsalted butter stick
¼cupgranulated sugar
¼cuplight brown sugar
1large egg
1cuphoney
1cupturbinado 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. 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 for about 30 minutes until firm.
Preheat the oven to 350 degrees F. 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 1½ inches apart. Using a flat-bottomed glass, press each cookie to a 1½-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.
