A little more complex in flavor than a standard sugar cookie, these are loved equally by children and grown-ups.

Yield: about 8 dozen cookies.

1½ cups unsalted butter, at room temperature
1½ cups light brown sugar
2 large eggs, at room temperature
4 cups all-purpose flour
4 teaspoons baking soda
1 teaspoon ground ginger
2 teaspoons ground cinnamon
1 teaspoon kosher salt

1. Preheat the oven to 375 degrees.

2. Place the butter and brown sugar in the bowl of a mixer fitted with a paddle, and mix until creamy. Scrape down the sides of the bowl. Add the eggs, one at a time, mixing well between additions. Add all the remaining ingredients and mix again.

3. To form the cookies, break off small pieces and roll into 1-inch balls. Place 2 inches apart on an ungreased cookie sheet and bake until the edges of the cookies are just about brown, about 8 to 12 minutes. For crispy cookies, let them cool on the sheet. Let the cookie sheet cool between batches. Store in a resealable plastic bag for 3 to 4 days.

4. (Alternately, form the dough into four 1½-inch-diameter logs, cover them with parchment paper, and place in a resealable plastic bag. Refrigerate up to 2 weeks and freeze up to 2 months. Cut the dough into ¼-inch slices.)

From Warehouse to Your House: More than 250 Simple, Spectacular Recipes to Cook, Store, and Share When You Buy in Quantity (Simon & Schuster, 2006)