Preheat oven to 350°F. Set out two baking sheets and line with parchment paper or silpat. (If using Anolon baking sheets, there's no need to use parchment paper.) Set aside.

Place 2 Tbs. sugar into a shallow bowl. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, beat butter and 3/4 c. sugar on medium speed until light and fluffy. Reduce speed to low and add eggs, honey and lemon juice. Scrape down sides of the bowl and add flour, baking soda, cinnamon, salt and ginger.

Scrape down sides of the bowl and add walnuts - using either a rubber spatula or the stand mixer on low, stir to combine.

Use a standard size (1 1/2 Tbs.) ice cream scoop to portion dough into balls. Roll between clean hands, if needed, to help form the ball. Roll dough in granulated sugar and set onto prepared baking sheet.

Bake in preheated oven until just beginning to brown, 7-9 minutes. Allow to cool on baking sheet for a few minutes before moving to a wire rack to cool completely.

Store in an air-tight container for up to 3-4 days.