Cinnamon Snap Cookies

These cookies were made from a recipe on Simply Recipes and they were a magnificent choice to try. They were easy to cut after freezing into logs and once they were baked...mmm...they tasted like cinnamon toast crunch cereal. Delightfully sweet and light.

Ingredients:

2 cups flour

1 ½ tsp baking soda

½ tsp salt

1 Tbsp ground cinnamon

½ tsp ground ginger

¼ tsp ground cloves

12 Tbsp (1 cup) unsalted butter

2/3 cup sugar

½ tsp vanilla

¼ cup honey

1 large egg

Cinnamon & Sugar for coating (1/4 cup sugar, 1 tsp cinnamon)

Directions:

1.       Sift together flour, soda, salt, cinnamon, ginger, and cloves

2.       Beat butter and sugar together with electric mixer on medium until fluffy; add honey, egg, and vanilla until incorporated

3.       Mix dry into wet ingredients until smooth

4.       Flour surface and divide dough into 2; roll into 2 inch logs. Place in plastic wrap and smooth. Freeze for 2 hours or more

5.       Heat oven to 350; line baking sheets with parchment paper

6.       Slice dough into ¼ inch rounds and coat in sugar mix

7.       Bake 10-13 minutes until dark golden brown—watch after 10 min, can easily burn