- 2 ½ cups flour
- 1 tsp cornstarch
- ½ tsp salt
- 1 tsp baking soda
- ¾ c butter, softened
- 1 cup sugar
- 1 large egg
- ½ cup honey
- 1/3 cup grated ginger
- 2 TB dried ground ginger
Honey Ginger Crinkle Cookies
(Makes about 3 dozen cookies)
For rolling:
- Granulated sugar
- Confectioners’ sugar
In a medium bowl, whisk together the flour, cornstarch, baking soda, salt and dried ground ginger. Set aside.
In a large bowl, or in a stand mixer, beat the butter and sugar together until creamed – about a minute. Add the egg, vanilla, fresh ginger and honey, and beat until blended – about a minute. Add the flour mixture and mix on low speed until combined. The dough should be a little sticky. If you need a little more moisture to make it sticky, add a couple more tablespoons of honey.
Cover with plastic wrap and chill for at least three hours.
Preheat the oven to 350F. Line your baking sheets with parchment paper.
Scoop a tablespoon of dough at a time, roll it in a ball, roll each ball in granulated sugar, and then roll it again in confectioner’s sugar. You want a heavy coating of the confectioner’s sugar.
Bake for 12-13 minutes, rotating your pan once about halfway through.
