Another great variation on the classic sugar cookie, this version is just a little deeper and richer than its inspiration.

　　

Ingredients

About 4 dozen cookies

　　1 1/2 sticks (6 ounces) unsalted butter, at room temperature

　　1 1/4 cups dark brown sugar

　　1 large egg, at room temperature

　　2 cups all-purpose flour

　　2 teaspoons baking soda

　　1/2 teaspoon kosher salt

　　1/2 teaspoon ground ginger

　　1/2 teaspoon ground cinnamon

　　

Step 1

• Preheat the oven to 375°F.

　　

Step 2

• Place the butter and sugar in the bowl of a mixer fitted with a paddle and beat until smooth and creamy. Add the egg and beat well. Scrape down the sides of the bowl. Place the flour, baking soda, salt, and spices in a separate bowl and mix well. Add to the butter mixture and beat until everything is well incorporated. Scrape down the sides of the bowl and beat again.

　　

Step 3

• Drop large teaspoonfuls of dough onto an unbuttered cookie sheet about 2 inches apart and bake until the edges are just brown, 8 to 12 minutes. For crispy cookies, let cool on the sheet. Let the cookie sheet cool completely between batches and repeat with the remaining dough.

　　Reprinted with permission from Cookies for Kids Cancer: Best Bake Sale Cookbook by Gretchen Holt-Witte, (C) 2011 Wiley