Delicious Honey Gingerbread Cookies Recipe

In a saucepan, heat *honey*, *sugar*, *salt*, *baking powder*, and *spices* over medium heat. *Stir* until the sugar dissolves and a frothy layer forms.

Turn off the heat, then add the *butter*. Mix well until melted and allow the mixture to cool down.

Add the *egg* and half of the *flour*, stirring to combine.

On your work surface, pour the remaining flour and make a well in the center.

Pour in the dough mixture and knead by hand. Place the dough in a plastic bag and refrigerate for *30 minutes*.

Roll out the dough to a thickness of *5-6 mm (0.25 inches)* and cut shapes using cookie cutters.

Place the shaped cookies on a baking sheet and bake at *180°C (350°F)* for *5-8 minutes*. Baking time will depend on the cookie thickness.

Do *not* overbake, as the cookies are soft when hot but will harden upon cooling.

Store in an airtight container for up to *six months*.

Tip: For brown cookies, add *1 tablespoon of cocoa*. The dough should remain *elastic* and not overly floury.

To ensure detailed imprints, do not roll the dough too thin.