Gingersnaps

Ingredients

• 2 cups all-purpose flour
• 1 tablespoon ground ginger
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 1 cup granulated sugar, divided
• 7 tablespoons butter, softened
• 1/4 cup packed dark brown sugar
• 2 tablespoons honey
• 1 teaspoon vanilla extract
• 1 large egg
• Cooking spray

Preparation

1. Preheat oven to 350°.
2. Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour, ginger, baking soda, and salt in a small bowl. Place 3/4 cup granulated sugar, butter, and brown sugar in a large bowl, and beat with a mixer at medium speed until well-blended. Add the honey, vanilla, and egg; beat well. Add the flour mixture, beating at low speed until well-blended. Cover dough and freeze for 1 hour or until firm.
3. Lightly coat hands with cooking spray; shape the dough into 24 (1-inch) balls. Roll the balls in 1/4 cup granulated sugar; place the balls 2 inches apart on baking sheets. Bake at 350° for 12 minutes or until lightly browned. Cool for 2 minutes on pans. Remove cookies from pans, and cool on wire racks.