Soft and Chewy Honey Lemon and Ginger Cookies

This honey, lemon, and ginger cookie is soft and chewy - perfect with tea in the afternoon. I find that it's a great holiday gift (for friends who do not like chocolate) as it stays moist for a long time when stored in an air-tight container. Plus, it is very easy to make, no stand mixer necessary. This recipe makes about 15 cookies.

Ingredients

1 stick butter (room temperature)

3/4 cup sugar + 3tbsp (for coating)

3 tbsp cup honey

1 large egg

Zest of 1 lemon

1 tsp grated ginger

1 1/4 cup flour

1 tsp baking powder

1/8 tsp baking soda

1/4 tsp cinnamon

1/2 tsp ginger powder

1/2 tsp salt

To prepare the cookie, you'll also need the following equipment: 2 bowls, whisk, spatula, parchment paper, and a baking sheet.

In a small bowl, mix the flour, ground ginger, cinnamon, baking powder, baking soda, and salt.

Use the whisk to mix the ingredients and to break any lumps in the flour.

Set aside - it will be used in step 4.

In a large bowl, whisk the room temperature butter and 3/4 cup of sugar. Keep whisking until the mixture is fluffy and light in color.

TIP! When I started baking, I always found this step the most cumbersome. I would often forget to leave the butter our to soften, and in the winter, the butter might not soften enough at room temperature. I found that taking a small amount (about 2 tbsp) and melting it in the microwave and mixing it with the rest of the butter and sugar helps make the mixture lighter and fluffier.

Whisk in the honey, egg, lemon zest, and grated ginger.

Keep whisking until everything is incorporated.

TIP! Increase the amount of lemon zest and grated ginger if you want a stronger flavor.

Add in the flour and spice mixture and gently fold the dry ingredients until everything is incorporated.

After this, let the dough rest in the refrigerator for an hour.

TIP! Refrigerating the dough makes it easier to portion the dough in the next step.

Scoop 2 tbsp portions of dough.

Roll the portions between the palm of your hands to create small spheres of dough.

Coat the dough with granulated sugar (use the extra 3 tbsp of sugar) - the sugar gives the cookie nice ridges and shine when baked.

Place the sugar-coated dough on parchment-lined cookie sheets with 2-3 inches of space in between.

Gently press the dough to make 2-inch wide discs (doing so allows the cookies to bake more evenly).

Bake in a 350F oven for 12 minutes.

The cookie will puff up in the oven but will collapse when cooled. This gives the cookie its characteristic cracks and texture.

TIP! I tend to like these cookies soft and chewy. If you prefer the cookies to be slightly crispier and chewier, you can press the cookies to 2.5 inches wide and bake them a little longer (~14 minutes).

After 12 minutes, take the cookie out and let it cool on the pan for 5 minutes.

Transfer to a cooling rack and let it cool completely.

Enjoy the cookie! I find that the cookie works well with coffee or tea.