Dough:

Cup of Yum
1. Combine wet ingredients: Place honey, brown sugar, and butter in a small saucepan. Stir gently over medium-low heat until the mixture is smooth. Let cool for about 5 minutes.170 g honey/ ½ cup + 60 g brown sugar/ ⅓ cup + 30 g unsalted butter/ 2 tablespoon
2. Combine dry ingredients: Whisk the flour, cocoa, cinnamon, ginger, all-spice, baking powder, and salt in a large bowl.300 g flour/ 1 ¾ cups + 15 g unsweetened cocoa powder/ 2 tablespoon + 2 teaspoons ground cinnamon + 2 teaspoons ground ginger + 1 teaspoon all-spice + 2 teaspoons baking powder + pinch of fine sea salt
3. Mix: Slowly add the honey mixture, mix briefly with a fork, and add the egg. Mix with a fork as long as possible.1 egg
4. Knead: When the dough becomes stiffer, knead it shortly with the hand until smooth. Form a disc, wrap it in cling film and refrigerate for 3-4 hours until firmer (Note 2).

Cut:

1. Preheat the oven to 350°F/ 180°C. Line 2-3 baking sheets with parchment paper.
2. Roll: Divide the dough into two equal parts. Keep the one you are not using refrigerated (and still wrapped). Roll the dough about 5 mm/ 0.2 inches thick on a lightly floured surface with a lightly floured rolling pin.
3. Cut the gingerbread men or any other shapes you like. Set the leftover dough aside.
4. Repeat with the second batch of dough.
5. Cut leftover dough: Shortly, knead all the leftover dough and roll it again. Cut more cookies and repeat until you have used up all the dough.
6. Bake each cookie batch for 5 to 7 minutes. Let cool on the tray for at least 10 minutes before transferring to wire racks to cool completely.
7. Decorate with icing pens or royal icing. Store in airtight containers.