Chewy Honey Snaps

INGREDIENTS

• 1/2 cup honey

• 2 1/2 cups flour

• 2 tsp. baking soda

• 1/3 cup crystallized ginger, finely chopped in a spice grinder, addition of powdered sugar as needed to keep from clumping

• 5 oz. unsalted butter, softened

• 1/2 cup light brown sugar, lightly packed

• 2 eggs

• 1/2 tsp. ground cinnamon

• 1/4 tsp. ground ginger

• 1/2 tsp. salt

DIRECTIONS

Sift together flour, baking soda, cinnamon, ginger and salt. Set aside.

In a stand mixer with paddle attachment, cream butter and brown sugar, then add eggs and honey.

Reduce mixer to low and add flour mixture.

Using a #40 scoop (3⁄4 oz.), deposit dough approximately 2” apart onto a parchment-lined baking sheet.

Bake in a convection oven at 325 degrees on low fan for approximately 10 to 15 minutes until golden-brown, rotate pans halfway through cooking. Cookies will spread.

Cool completely before removing from tray.