This recipe reminds me of the Mexican gingerbread cookies we used to buy in Mexico. They are soft and delicious. My kids love them and they give them to their teachers every christmas. I made this recipe because my kids didn't like the original hard cookies. These are perfect for dunking in milk.
1In a large bowl or in a food processor or mixer add butter, and brown sugar mix until creamed. Add egg, vanilla, honey, molasses and orange zest. Mix until well combined.
2In a separate bowl sift in flour, salt, cinnamon, ginger, baking soda and ground cloves. Add to wet batter little by little until well combined. The dough will be wet still but it wont stick to your hands. Wrap dough in plastic wrap and put in fridge for at least 1 hour. I like to make mine the day before. You can either roll into a log or do cut outs.
3Pre heat oven to 350 line cookie sheets with parchment or spray the pans. I like to cut mine into shapes so I flour a board and roll out to 1/4 inch thick and let my kids go wild with the cookie cutters. When you bake them they won't expand much so 1 inch apart is ok. Cook in preheated oven for 15 minutes. Let cool in pan for 5 then in cooling rack if you have one. Decorate and enjoy. Dough can be frozen as well.