These tender, oversized ginger cookies get a kick from ground crystallized ginger. For an extra burst of flavor, add 1/2 teaspoon of powdered ginger to the dough and drizzle the finished cookies with melted dark chocolate.

* Start to finish: 45 minutes (20 minutes active). Makes 30 cookies.

* What you'll need:

11/2 cups all-purpose flour

1/2 teaspoon baking soda

2 teaspoons cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon allspice

1/4 teaspoon salt

1/2 cup (1 stick) unsalted butter, softened to room temperature

1/2 cup granulated sugar

2/3 cup packed light brown sugar

1 large egg

11/2 teaspoons vanilla

For the coating:

5 ounces crystallized ginger (sometimes call candied ginger)

1/2 cup powdered sugar

2 tablespoons granulated sugar

* How to do it:

Heat the oven to 375 F. Line 2 baking sheets with parchment paper.

In a medium bowl, sift together the flour, baking soda, cinnamon, nutmeg, allspice and salt. Set aside.

In a large bowl, combine the butter and both sugars. Beat until light and fluffy, scraping the sides of the bowl as needed, about 5 minutes.

Reduce the mixer speed to low, then add the egg and vanilla, mixing well. With the mixer running, gradually add the dry ingredients, mixing until fully incorporated. Set aside.

To make the coating, in a food processor combine the ginger, powdered sugar and granulated sugar. Pulse until finely chopped and the consistency of coarse sand. Transfer to a wide, shallow bowl.

A tablespoon at a time, roll the dough into balls, then roll each ball in the ginger mixture. Arrange the balls on the prepared baking sheets, leaving 21/2 inches of space between each cookie.

Bake the cookies, rotating the sheets front to back and top to bottom halfway through, until spread and light golden brown, about 10 to 12 minutes. Let the cookies cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.

Cookies can be stored in an airtight container at room temperature up to 1 week.