Ingredients

• For the cookies:
• 3 cups all-purpose flour
• ½ cup almond flour
• 1 teaspoon cinnamon
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon ground ginger
• 1/2 teaspoon cardamom
• 1/2 teaspoon nutmeg
• 1/2 teaspoon salt
• 1/4 teaspoon ground cloves
• 1/4 teaspoon black pepper
• 8 tablespoons unsalted butter (1 stick), at room temperature
• 2 teaspoons finely grated lemon zest(from 1 medium lemon)
• 2 teaspoons finely grated orange zest (from 1 medium orange)
• 1 cup packed dark brown sugar
• 1 large egg
• 3/4 cup honey
• 1/4 cup Jam Lab’s Orange and Cardamom Marmalade
• For the coating:
• 1 cup powdered sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• For the chocolate coating(coats about half of the cookies):
• 2 cup Ghirardelli dark chocolate chips

Instructions

1. Sift together flour, almond flour, cinnamon, baking soda, baking powder, ginger, nutmeg, salt, cloves, cardamom and black pepper into a large bowl.
2. Place the butter, lemon zest, and orange zest in the bowl of a stand mixer fitted with a paddle attachment and beat on medium speed until fluffy and combined, about 1 minute. Add the brown sugar and beat until incorporated about 1 minute. Add the egg and beat until incorporated, about 30 seconds. Add the honey and marmalade and beat until just incorporated, about 1 minute. Stop the mixer and scrape down the sides of the bowl and the paddle with a rubber spatula.
3. With the mixer on low, add the flour mixture in three additions, mixing until just combined, about 1 1/2 minutes total. Do not overmix. Cover and refrigerate the dough into 2 separate batches until firm, at least 2 hours.
4. Heat the oven to 350°F. Line 2 baking sheets with parchment paper; set aside.
5. For the powdered sugar mixture, in a medium bowl, sift the ingredients into the bowl and set aside.
6. Flour your surface, flour the dough back and front, roll out the dough to about ½ inch thickness and cut out with the mini cookie cutters. Repeat the process until all the dough is used up. Bake the cookies for 6 minutes, then rotate the sheets from front to back. Continue baking until the cookies are very lightly browned around the edges, about 5 to 6 minutes more for a total of 11 to 12 minutes. Do not let them get dark brown else they will crisp up. You want them to be soft.
7. Transfer the baking sheets to 2 wire racks and let the cookies sit until just about warm for 2 minutes.
8. Drop the warm cookies into the spiced sugar, making sure to coat them all over, then shake off any excess sugar and transfer to a wire rack to cool completely.
9. Store the cookies in an airtight container.
10. For extra pizzazz, coat the cookies with ghiradelli baking chips, melted in a glass bowl, over a pot of water on medium to low heat, set aside on a parchment paper on a cookie sheet, and freeze them for a minute to set!