-
1
Preheat the oven to 350F.
-
2
Butter two 12 x 17-inch rimmed baking sheets.
-
3
Set aside.
-
4
Cream the butter and sugar together in a large mixing bowl with a hand mixer on high speed until light and fluffy, about 3 minutes.
-
5
Add the egg and continue to mix on low speed until just incorporated.
-
6
Mix together the flour, baking soda, salt, and ground ginger in a bowl.
-
7
Add half of the flour mixture to the butter mixture and mix to combine.
-
8
Add the fresh ginger, crystallized ginger, and honey and mix to combine.
-
9
Add the remaining flour mixture and mix to combine.
-
10
The dough should be fairly sticky.
-
11
Chill the dough in a bowl covered with plastic wrap in the refrigerator for at least 30 minutes.
-
12
Using a small ice-cream scooper, scoop the dough into 1-inch balls and place on the prepared baking sheets, leaving at least 2 inches between cookies.
-
13
Bake for 12 minutes, rotating the pan halfway through baking, until the cookies are brown around the edges and lightly colored in the center.
-
14
Let the cookies cool on the baking sheet for 2 minutes before transferring them with a spatula to a wire cooling rack to fully cool.
