Ginger Snaps:
1 stick butter, softened (115 gr)
½ cup honey (120ml)
¼ cup molasses (60 ml)
½ cup granulated sugar (62 gr)
1 egg
3½ – 4½ cups all-purpose flour (437 gr)
¼ tsp salt (1 gr)
1½ tsp. grated fresh ginger (or equal amount of ground dry ginger-2gr)
1 tsp. ground cloves (2gr)
Glaze:
1/2 cup powdered sugar (62 gr)
1/4 tsp. merengue powder (1 gr)
2 tsp. tap water (10 ml)
Preheat oven to 350°F (176°C). Combine butter, honey, molasses, and sugar in the bowl of a mixer. Beat until fluffy. Add the egg, 1 cup of the flour, the ginger and cloves, and beat briefly until well combined. Add another cup of flour, and beat. Add the flour a cup at a time until you have added a total of 3 1/2 cups of flour (412 gr) and mix until well combined. Do no over beat, total mixing time shouldn’t be more than 3 minutes.
Remove the dough from the mixer, and hand knead the remaining 1 cup of flour (125gr) into the dough, until the dough is no longer sticky, about 3 minutes. Coat a rolling pin with extra flour, and liberally flour your rolling surface also. Roll out to 3/16″ thickness (1 cm). Cut to desired shape, place on a baking sheet lined with parchement paper. Bake until golden brown, about 12 minutes. Cool completely.
Once the ginger snaps are cool, prepare the glaze. Stir together the glaze ingredients, adding a few more drops of water to adjust the thickness of the glaze for drizzling.
Using a spoon, drizzle the glaze over the top in a thin stream, and allow the glaze to dry until hardened.
Chlling the dough will result in thicker cookies. I prefer to leave the dough at room temperature so that it rolls out thin and even. Use enough flour so that the dough does not stick to your rolling surface.