Instructions ginger chewy cookies

• For this recipe I used non salted butter made by Lurpak.
• In a bowl mix 30 g of white sugar and 30 g of brown sugar and set aside.
• In another bowl sift flour, baking soda, salt, ginger and cinnamon. Put aside.
• Beat soft butter with 160 grams of white sugar and 50 grams of brown sugar until it becomes light and frothy.
  
• Add egg and beat again until it is completely incorporated. Add honey and beat again.
  
• At this point, gradually add flour mixture and stir until all the ingredients are well blended. Finally add grated fresh ginger and stir again.
  
• Cover a baking tray with baking paper. Divide the dough into many balls (larger than walnuts). Roll each ball into the previously prepared sugar mix.
  
• Bake your ginger cookies about 4 – 5 balls at time (they spread a lot) for 13 – 15 minutes in preheated static oven at 175 °C.
• Remove from the oven, move gently on a cooling rack and allow to cool down completely. Continue this way with the rest of the dough until all the cookies are baked.