Cinnamon Snap Cookies

Ingredients

• 2 cups + 2 tablespoons all purpose flour
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 1 tablespoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 12 tablespoons unsalted butter, at room temperature
• 2/3 cup sugar
• 1/2 teaspoon vanilla extract
• 1/4 cup honey
• 1 large egg
• Extra sugar and ground cinnamon for coating

Directions

1. In a bowl, give the flour, baking soda, salt, cinnamon, ginger, and cloves a strong whisk so the leavening and spices are evenly scattered. Put that bowl aside for now.
2. Using an electric mixer on medium speed, cream the butter with the sugar until the mixture looks pale and airy, about 4 minutes. Add the honey, egg, and vanilla extract, then keep beating on medium for another 1 minute, stopping partway through to scrape along the bowl’s sides and bottom.
3. Add the flour mixture gradually to the butter mixture, mixing just until the dough comes together and looks smooth.
4. Dust your counter lightly with flour, then split the dough into 2 equal parts. Shape each piece into a log about 2-inches across, set the logs on plastic wrap, wrap them, and gently neaten the shape through the plastic. Freeze until firm, at least 2 hours, and overnight is even better.
5. Heat the oven to 350 degrees F.
6. Cover 2 baking sheets with parchment paper or silicone mats.
7. In a small bowl, stir together cinnamon and sugar in the balance you like best; 1/4 cup of sugar with 1 teaspoon of cinnamon is a nice place to land, but taste it and adjust.
8. With a sharp knife, cut the chilled dough into 1/4-inch rounds. Press 1 side of each slice into the cinnamon sugar, then set it on the prepared sheet with the sugared side facing up. Leave generous room between cookies because they spread in the oven.
9. Bake at 350 degrees F for 10 to 13 minutes, until the cookies turn deep golden-brown. After 10 minutes, keep a close eye on them, because they can go from perfect to scorched fast. They will rise a little and still feel soft when they come out, but they crisp as they cool.
10. Let the cookies sit on the baking sheet for 1 minute, then move them to a wire rack to finish cooling. Store them in an airtight container for 1 week or 2.