Make the dough 1-2 days ahead of time


⅓ cup white sugar
¼ cup packed brown sugar
¼ cup honey
1 tablespoon water
1 teaspoon ground cinnamon
¾ teaspoon ground ginger
½ teaspoon ground cardamom
¼ teaspoon ground nutmeg
¼ teaspoon ground allspice
¼ teaspoon ground cloves
⅛ teaspoon ground cayenne pepper, or white pepper
½ tablespoon kosher salt
1 teaspoon baking soda
2 tablespoons heavy cream
1 large egg, beaten
2 ½ cups all-purpose flour

3 cups powdered sugar, sifted
4-6 tablespoons lemon juice


1. Combine white and brown sugars in a saucepan with honey, water, cinnamon, ginger, cardamom, nutmeg, allspice, cloves, and cayenne pepper.
2. Place over medium heat and whisk until the sugars dissolve and it just starts to simmer, 1 to 2 minutes.
3. Immediately remove from the heat and let cool for 4 to 5 minutes.
4. Beat the egg in a small separate bowl.
5. Once the sugar mixture has cooled, add salt, baking soda, heavy cream, and egg. Whisk until thoroughly combined.
6. Add flour and stir together with a wooden spoon until everything comes together as a dough.
7. Transfer dough to a piece of plastic wrap. Press into a ball and wrap tightly.
8. Place in the refrigerator and let rest for 1 to 2 days. You can bake it immediately, but waiting is better.
9. When ready to bake, preheat the oven to 375 degrees F (190 degrees C).
10. Line 2 baking sheets with parchment paper.
11. Remove dough from the refrigerator and scoop into rounded teaspoons, placing them on the parchment paper as you go.
12. Roll each one into a smooth ball with your hands if desired, and place back on the prepared baking sheet.
13. Bake in the center of the preheated oven until cookies are perfectly dome-shaped with light golden brown bottoms, 8-9 minutes; don't overbake.
14. Let cool on the pan all the way down to room temperature, 20 to 30 minutes.
15. While the cookies are cooling, repeat Steps 5 and 6 to shape and bake the remaining cookies.

1. Make icing by placing powdered sugar in a bowl.
2. Stir in lemon juice, a few teaspoons at a time, until icing is very thick, but still slightly runny.

Ice the Cookies
1. Dip the top of each cooled cookie into the icing. Let it drip, then flip it over and place on a wire rack set over a piece of parchment paper and let harden.

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