Directions

1. Mix butter, honey & sugar

   Place the butter, honey and brown sugar in a saucepan and warm gently until the mixture is smooth and the sugar begins to dissolve. Do not boil. Let it cool until just warm.

2. Combine dry ingredients

   In a mixing bowl, whisk together the flour, baking soda, cinnamon, ginger, cardamom, nutmeg, cloves and salt.
   If using orange zest, add it here for even distribution.

3. Make the dough

   Pour the warm honey mixture into the dry ingredients. Add the egg and mix until a soft, cohesive dough forms.
   The dough will feel slightly warm and soft — this is normal. It will firm up perfectly during chilling.

4. Chill the dough

   Wrap the dough and refrigerate for at least 1 hour or up to 24 hours.
   Chilling is essential: it improves flavor, prevents sticking and ensures clean shapes when rolling.

5. Prepare for baking

   Preheat the oven to 180°C (350°F). Line baking sheets with parchment paper.

6. Roll out and cut

   Place the chilled dough on a lightly floured surface. Roll it out to about 5 mm thickness.
   If the dough softens, briefly return it to the refrigerator — cold dough gives clean edges.
   Cut out shapes using your favorite Christmas cookie cutters.

7. Bake

   Place the cookies on the tray and bake for 10–12 minutes, until the edges just begin to turn golden.
   Do not overbake — the cookies stay soft as they cool.

8. Make the glaze

   Whisk powdered sugar with milk or water until smooth. Adjust the consistency to your liking.

9. Decorate

   Allow the cookies to cool completely, then brush or drizzle the glaze over the top.
   Let them dry at room temperature.