The crisp edge and pillow-soft, chewy middle of these cookies will be the first things that strike you when you bite into them. But it's the faintly peppery traces of ginger that will make you crave more.
Cookies keep in an airtight container at room temperature 3 days.
Recipe information
Total Time
45 min
Yield
Makes 14 cookies
Ingredients
Preparation
Step 1
Preheat oven to 350°F with racks in upper and lower thirds.
Step 2
Whisk together flour, baking soda, ginger, and salt in a bowl.
Step 3
Beat together butter and brown sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy. Beat in egg and honey until combined. Reduce speed to low, then mix in flour mixture.
Step 4
Drop 14 heaping tablespoons of dough 2 inches apart onto 2 ungreased baking sheets.
Step 5
Bake, switching position of sheets halfway through baking, until golden, 10 to 14 minutes total (cookies will spread flat). Cool completely on sheets on racks.
