A spiced cookie variety where ginger, cinnamon, and cloves come together. Sweetened with honey, the dough offers a texture that is both soft and lightly crisp; it makes a warm companion to winter tea time.
Beat the room-temperature butter with sugar until creamy; add the honey and egg and continue mixing.
Sift the flour, ground ginger, cinnamon, ground cloves, and baking powder into the mixture; knead until you get a smooth dough.
Wrap the dough in plastic wrap and rest it in the refrigerator for at least 30 minutes; this resting period helps the cookies hold their shape.
Pinch off small pieces of dough and roll into balls, arrange them on a baking tray with space between them, and press down lightly. Bake in a preheated oven until the edges are lightly browned. Caution: don't overbake — they will harden as they cool.
Allergens: contains wheat (gluten), egg, and dairy products. Important: Chill the dough in the refrigerator for at least 30 minutes before shaping it; unchilled dough spreads out in the oven, producing thin, hard cookies.
Take it out of the oven as soon as the edges turn lightly golden; even though it looks soft while hot, it reaches the desired crisp texture once it cools.
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