"I developed these cookies from an old gingerbread recipe. Because a piece of gingerbread is sometimes overpowering to me, this cookie has all the good flavor in a smaller portion." -Rae Castillo, Pittsburg, CA
1/3 cup granulated sugar
1/3 cup packed light brown sugar
1/3 cup butter, softened
1 teaspoon vanilla extract
1 large egg
1 1/4 cups all-purpose flour (about 5 1/2 ounces)
1/3 cup whole wheat flour (about 1 1/2 ounces)
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1 tablespoon granulated sugar
1/4 teaspoon ground cinnamon
Dash of ground nutmeg
Dash of ground allspice
How to Make It
Preheat oven to 350°.
To prepare cookies, combine 1/3 cup granulated sugar, brown sugar, and butter in a large bowl; beat with a mixer at medium speed until light and fluffy. Add vanilla and egg; beat well. Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, baking powder, and next 4 ingredients (through 1/8 teaspoon nutmeg) in a medium bowl, stirring with a whisk. Add flour mixture to sugar mixture; beat at low speed until well blended.
Shape the dough into 30 balls. Place 2 inches apart on baking sheets coated with cooking spray; flatten cookies with bottom of a glass.
To prepare topping, combine 1 tablespoon granulated sugar, 1/4 teaspoon cinnamon, dash of nutmeg, and allspice in a small bowl. Sprinkle evenly over cookies.
Bake at 350° for 9 minutes. Cool 10 minutes on pans. Remove from pans; cool completely on wire racks.