Ginger Snap Cookies

These Ginger Snap Cookies are wonderful to bake year round but they tend to make it to the top of my fall and winter baking lists most frequently. They're the perfect chewy cookie with just the right blend of cinnamon and spice with a hint of honey and molasses.
Whenever I know I'll be sharing some with my mom or grandma, I make sure to leave them in the oven the full 15 minutes to make them perfectly crisp... much like those spice cookies you're given by the airline for a snack when you fly. You decide how chewy or crispy you'd like them and adjust baking time accordingly. They're fantastic either way!

Ginger Snaps
recipe from my childhood in mom's kitchen

3/4 cup butter, softened
1 cup brown sugar
1 egg, unbeaten
1/4 cup honey or molasses or a combination of both (I combine)
2 cups flour
1/4 teaspoon salt
2 teaspoons baking soda
1 teaspoon ginger
1 teaspoon ground cloves
1 teaspoon cinnamon
*I've substituted all-spice when I didn't have ground cloves

In a small bowl, combine dry ingredients together. Set aside.
In a larger bowl cream butter and sugar. Add egg and honey/molasses. Beat well. 
Add dry ingredients. Mix well. Chill dough.
*I always attempt to leave the cookie dough alone in the 'fridge for at least half an hour. "Checking" on it and snitching a bite here and there is not uncommon. Don't feel bad.
Use a small cookie scoop to make 1 inch cookie dough balls and roll in granulated sugar.
*Rolling the cookie dough balls in a mixture of granulated and confectioner sugars
gives you a nice crackled cookie once baked.
Place 2 inches apart on greased cookie sheet.
Bake at 350 degrees for 12-15 minutes. Allow to sit a few minutes on the cookie sheet
 before transferring to a wire rack to completely cool.
Yields approximately 4 dozen cookies

 I just so happened to have some Pumpkin Butter Cream Frosting leftover from making Pumpkin Bread a few days ago and it was begging to be consumed....and oh was it good!