Brown Sugar and Spice Cookies

Cookies:

• 1/3 cup granulated sugar
• 1/3 cup packed light brown sugar
• 1/3 cup butter, softened
• 1 teaspoon vanilla extract
• 1 large egg 
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• 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
• Cooking spray $

Topping:

• 1 tablespoon granulated sugar
• 1/4 teaspoon ground cinnamon
• Dash of ground nutmeg
• Dash of ground allspice

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.

Yield: 30; 67 calories.

VERDICT:  These surprised me by being soft and chewy--I was expecting them to have the snap of a gingersnap cookie.  They're not as strongly flavored as I like, though, so toss.   (Note: I rolled the balls in the sugar mixture for easy flattening.  Seemed fine.)