This recipe goes with Key Lime Sorbet with Gingersnaps
Cooking Light MAY 2001
Preheat oven to 350°.
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.
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.
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