Cinnamon Snap Cookies Recipe

Vigorously whisk together the flour, baking soda, salt, cinnamon, ginger, and cloves. Set aside.

Beat the butter and sugar together in an electric mixer on medium speed for about 4 minutes, until light and fluffy. Add the honey, egg, and vanilla extract and beat for another 1 minute on medium until well incorporated. Be sure to pause halfway through to scrape down the sides and bottom of the bowl.

Slowly add the dry ingredients to the butter sugar mixture and mix until they are incorporated into the dough and the dough is smooth.

Lightly flour a work surface and divide the dough into 2 equal parts. Lightly roll them out into logs about 2-inches in diameter. Place them on pieces of plastic wrap and wrap them up and carefully smooth the logs out.

Place in the freezer and chill at least 2 hours, preferably overnight.

Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper or silicone mats.

Set aside a small bowl and add some cinnamon and sugar in whatever proportions enjoyed best. ¼ cup of sugar to 1 teaspoon of cinnamon works just as well.

Slice the dough into ¼-inch rounds with a sharp knife. Take each round and press one side into the cinnamon sugar mixed earlier. Place the dough round sugar-side up.

Bake for 10 to 13 minutes or until a dark golden-brown. Be sure to watch them very carefully after 10 minutes.

Allow the cookies to cool on the sheet for 1 minute before transferring to a wire rack to cool completely.

Serve and enjoy!