- 12 tablespoons (1-1/2 sticks;180g) unsalted butter at room temperature
- 1 cup (200g) brown sugar
- ¼ cup (60ml) honey that is somewhere between mild and strong such as blackberry, at room temperature so that it is liquid
- 1 large egg
- 2-1/4 cups (295g) all-purpose flour
- 2 teaspoons baking soda
- ½ teaspoon fine sea salt
- 1 teaspoon heapingground ginger
- ½ teaspoon ground cloves
- 1 teaspoon ground star anise
- ½ cup (100g) vanilla sugar
Preheat the oven to 400F (200C). Line two baking sheets with parchment paper.
Cream together the butter and brown sugar in a large mixing bowl or the bowl of an electric mixer, until light and fluffy. Add the honey, then the egg, mixing well after each addition.
Sift together the flour, baking soda, and the spices onto a piece of parchment paper. With the electric mixer working, or by hand, stir the dry ingredients into the honey mixture. The resulting dough will be quite stiff.
Pour the vanilla sugar into a shallow bowl. From the dough into ¾-inch (about 2cm) balls, and roll each in the sugar. Place them on the prepared baking sheets, about 2-inches (5cm) apart and bake until they are puffed and golden, about 10 minutes. Transfer the cookies to a wire cooling rack, and when they are cool, store in an airtight container. The cookies will keep for 1 week, but they will never last that long!