Crystallized Ginger and Honey Cookies

These cookies really give you a nice peppery zing because of the crystallized ginger. I didn't have brown sugar on hand so I had to use golden brown sugar. The colour is a bit lighter but they still taste great. The honey and the brown sugar combined gives this cookie a deep sweetness. I also like the fact these cookies are really soft.

I brought these to my Mom at Christmas last year and they got the German stamp of approval. She even asked for the recipe! A definite Christmas cookie keeper!!!

Ingredients

21/2 cups all-purpose flour

2 tsp baking soda

1/4 tsp salt

1/4 tsp ground ginger*

1/2 cup finely chopped crystallized ginger

1 cup unsalted butter, at room temperature

1 cup packed brown sugar

2 large eggs

1/2 cup of honey

*The ground ginger was not in the original recipe but I would add it if you want a more powerful ginger taste. Leave it out if you want the cookie to be subtle.

Directions

In medium bowl, whisk together flour, baking soda, salt and crystallized ginger (plus ground ginger if being used).

In large bowl, using a stand up mixer (or hand held) on medium speed, beat butter and sugar until pale and fluffy. Beat in eggs and honey until combined. Reduce speed to low; beat in flour mixture. (Dough will be very soft).

Drop heaping tablespoons of dough (I used an ice cream scoop #24) 2 inches apart on parchment-lined baking sheets or on silpat. Bake in batches in preheated 350F oven until golden, 10 - 14 minutes. Cookies will spread flat. Cool 1 minute on baking sheet. Transfer to wire rack to cool completely.

Store in airtight container at room temperature for up to 1 week.

Makes about 36 cookies.

Adapted recipe from Gourmet Today