1. Preheat oven to 350°F. Line cookie sheets with parchment paper or silicone baking mats; set aside.

2. In a saucepan, combine the sugar, butter, and honey over low heat until melted and combined, whisking constantly. Set aside and allow to cool.

3. In a medium bowl, whisk together the eggs, vanilla, baking soda, ginger, and nutmeg. Slowly whisk the egg mixture into the cooled honey mixture. Gradually stir in the flour with a spoon until just mixed.

4. Refrigerate the dough for one hour.

5. Drop the dough by teaspoonfuls onto the prepared cookie sheets 2-inches apart.

6. Bake the cookies for 12-15 minutes, or until golden brown. Let the cookies sit on the pan for 2-3 minutes, then transfer to wire racks to cool completely.

Enjoy with a cup of Fingerlakes Honey Company Tea.