Cinnamon Sugar Snap Cookies

These sugar snaps are like ginger snaps
but with a healthy dose of ground cinnamon.
These are crispy and crunchy cookies that
are just the right size for dunking
into a nice hot cup of brewed tea.

Ingredients:
2 cups all-purpose flour
1 teaspoons baking soda
1/2 teaspoon table salt
2 tablespoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/8 teaspoon ground allspice
12 tablespoons unsalted butter
2/3 cup sugar
1 teaspoon vanilla extract
1/4 cup honey
1 large egg

Directions:
Sift together the flour, baking soda,
salt, cinnamon, ginger, and cloves. Set aside.
Beat the butter and sugar together in a mixer
on medium speed until light and fluffy.
Add the honey, egg, and vanilla extract
and beat until well incorporated.
Scrape down the sides and bottom of the bowl.
Slowly mix in the dry ingredients and mix until
incorporated into the dough and the dough is smooth.
Flour a work surface and divide the dough in half.
Roll dough into logs about 2-inches in diameter.
Place on pieces of plastic wrap and wrap them up.
Place in the freezer and chill at least 2 hours.
Preheat the oven to 350 degrees F.
Slice dough into 1/4-inch size rounds
and place on parchment lined baking sheet.
Bake for 10-13 minutes or until a dark golden-brown.
Allow snaps to cool on the sheet for a minute before
transferring to a wire rack to cool completely.