If you love a chewy cookie but want a restrained molasses flavor that is also light on clove, this is the cookie for you.
Let me show you how to make them.
Mince your crystallized ginger really finely, then rub it into the sugar and spices so it doesn't stick together.
Whip up some salted ginger sugar for rolling the balls of dough in.
Melt the butter, mix in the sugar and spice mixture, molasses, and honey followed by the egg.
Whisk in the flour/baking soda to make a soft, sticky dough. Refrigerate for an hour.
Roll the dough into the salted ginger sugar, round into balls, and bake for 12 minutes.Bang the pan halfway through and at the end of baking to ensure an even spread and lots of crackles on top.