Can't Wait to Bake These - And Eat Them, Too!

2 cups all purpose flour
1 tablespoon ground ginger
2 teaspoons baking soda
1/2 teaspoon salt
1 cup granulated sugar, divided
7 tablespoons butter, softened
1/4 cup packed dark brown sugar
2 tablespoons honey
1 teaspoon vanilla extract
1 large egg

Preheat oven to 350°.

Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour, ginger, baking soda, and salt in a small bowl. Place 3/4 cup granulated sugar, butter, and brown sugar in a large bowl, and beat with a mixer at medium speed until well-blended. Add the honey, vanilla, and egg; beat well. Add the flour mixture, beating at low speed until well-blended. Cover dough and freeze for 1 hour or until firm.

Lightly coat hands with cooking spray; shape the dough into 24 (1-inch) balls. Roll the balls in 1/4 cup granulated sugar; place the balls 2 inches apart on baking sheets. Bake at 350° for 12 minutes or until lightly browned. Cool for 2 minutes on pans. Remove cookies from pans, and cool on wire racks. (Recipe from Cooking Light)

Both my girls and I love love love gingersnap cookies. The house always smells so wonderful after baking a fresh batch and I can't wait to try them out!