Chewy Ginger Cookies

Cookie time!
Pretty much synonymous with Christmas time, huh? 
Frosted sugar cookie cut-outs and snickerdoodles are always at the top of my Christmas cookie list, but this year I was ready to invite a new guest to the party. With the same flavor of a gingersnap, I was tempted to call these “gingerchews.” The spices warm your soul, especially if you eat one along with a hot cup of chai tea. Or a glass of milk. Either way, you’re living the good life. 
Speaking of the good life…
A puppy sleeping on my lap. The Christmas tree lit up behind me. My fiancé by my side. How the Grinch Stole Christmas on TV. 
Yeah, that’s good. 

Chewy Ginger Cookies
(Adapted from The Baker Chick)

Makes 2 1/2 dozen cookies

2 1/4 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
3/4 cup butter, softened
1/2 cup white sugar
1/2 cup brown sugar
1 egg
1 tablespoon water
3 tablespoons honey
Additional 2-3 tablespoons sugar for rolling

1. In a large bowl, whisk together flour, baking soda, ginger, cinnamon, nutmeg and salt. Set aside.
2. In the bowl of a stand-alone mixer, beat butter and sugars until smooth. While on low speed, incorporate the egg, water and honey (one item at a time). Beat until well incorporated. Gradually add flour mixture to the butter mixture while beating continuously on medium-low speed. Stop as needed to scrap down the sides of the bowl. Turn up speed and beat about one minute.
3. Place bowl in the fridge to chill for at least 15 minutes.
4. When ready to bake, heat oven to 350 degrees and spray cookie sheets with nonstick spray. Roll dough into balls, about one tablespoon in size, and roll in sugar. Place dough balls 2-3 inches apart on cookie sheet. Gently press down with the bottom of a glass (or any other flat, smooth surface). Bake 10-12 minutes. Remove from heat and let sit on pan for about 5 minutes. Transfer to cooling rack to cool completely.