Step 1

Place 1 stick unsalted butter and 1/4 cup shortening in a large microwave-safe bowl. Microwave on high in 30-second bursts, stirring between each burst, until mostly melted with just a few clumps of butter or shortening remaining, about 1 minute. Stir until completely melted.

Step 2

Place 2 1/4 cups all-purpose flour, 2 teaspoons baking soda, 1 teaspoon ground cinnamon, 3/4 teaspoon kosher salt, 1/2 teaspoon ground ginger, and 1/2 teaspoon white pepper in a medium bowl and whisk to combine.

Step 3

Add 2/3 cup packed light brown sugar, 1/3 cup honey, and 1/2 teaspoon vanilla extract to the bowl with the melted butter and shortening and whisk until smooth. Add 1 large egg and whisk until smooth. Add the flour mixture and fold with a flexible spatula until just combined (the dough will be quite soft). Cover the bowl and refrigerate until firm enough to scoop, about 30 minutes.

Step 4

Line a baking sheet with parchment paper. Place 1/2 cup white sparkling sugar in a small, shallow bowl. Scoop the dough out into 9 (1/4-cup) portions and roll each portion into a ball. Roll each ball in the sugar and place on the baking sheet, spacing them evenly apart. Cover the baking sheet tightly with plastic wrap and refrigerate overnight. Cover the bowl of sugar with plastic wrap and set aside at room temperature.

Step 5

Arrange a rack in the middle of the oven and heat the oven to 350ºF.

Step 6

Uncover the dough balls and sugar. Roll the cookie balls in the sugar again and return to the baking sheet. Bake for 9 minutes. Rotate the baking sheet and bake until the cookies crack and the centers are browned, 6 to 8 minutes more. Let cool completely on the baking sheet.