Soft and Chewy Ginger Cookies

Ingredients:

2 1/4 cups plain flour (sifted)

3 tsp. baking powder (sifted)

1 tsp. cornflour (sifted)

1/4 tsp. salt

1 1/2 tsp. ground ginger

1 1/2 tsp. ground cinnamon

3/4 cup unsalted butter (softened)

1/3 cup brown sugar (dark or light)

1/4 cup granulated sugar

1 egg (room temperature)

1/3 cup honey

Coating:

1/2 cup granulated sugar

Methods:

1. In a large bowl, combine flour, baking powder, cornflour, salt and spices using a whisk.
2. In a mixer bowl, cream butter, brown sugar and granulated sugar.
3. Beat in egg until thoroughly combined.
4. Mix in honey.
5. Gradually add flour mixture to the butter mixture, stirring just until combined.
6. Place covered in the refrigerator for a solid 24 hours if you have the time, or at least 2 hours.  
7. Use ice-cream scoop to scoop out dough, form into a ball, and roll in sugar.  Place on a lined baking sheet.  Bake in a preheated oven of 176 degree Celsius for 9 to 11 minutes, being careful not to over bake.
8. Let cool for several minutes on the baking sheet before moving to a cooling rack.
9. Store in air tight container.

I adapted this recipe from 'momontimeout.com' with some adjustments to suit my baking preference.