Yield: 64 cookies


  • Cookies
    • 1 cup white sugar
    • 3/4 cup brown sugar
    • 3/4 cup honey
    • 3 tbsp water
    • Spices
      • 1 tbsp cinnamon
      • 2 1/4 tsp ginger
      • 1 1/2 tsp cardamom
      • 3/4 tsp nutmeg
      • 3/4 tsp allspice
      • 3/4 tsp cloves
      • 3/8 tsp cayenne pepper
    • 1 1/2 tbsp salt
    • 1 tbsp baking soda
    • 6 tbsp heavy whipping cream
    • 3 large eggs, beaten
    • 7 1/2 cups flour
  • Glaze
    • 3 cups powdered sugar
    • 6 tbsp lemon juice
  1. Combine the sugars, honey, water, and spices in a sauce pan.  Stir constantly while warming over low heat until just beginning to simmer.  Don't boil it, you're just looking to get all the sugars dissolved.
  2. Remove from the heat and let stand 4-5 minutes.
  3. Add the salt, baking soda, and heavy whipping cream.  Mix well.  Add the eggs and mix well.
  4. In a mixing bowl, mix together with the flour.  It should form a stiff dough.
  5. Divide in half, and wrap each in plastic wrap.  Store in the refrigerator for 1-2 days.
  6. To bake, use a melon-baller to scoop dough and place on a parchment paper lined baking sheet.  Roll the balls in your hands to smooth them out.
  7. Bake at 325°F for 9 minutes.  Place the baking sheet on a wire rack and cool completely with the cookies on the baking sheet.
    • Don't over cook them.  You want the cookies to be soft, not crunchy.
  8. After completely cooled, remove the cookies from the baking sheet and place on a wire rack.
  9. For the glaze, mix together the powdered sugar and lemon juice until no lumps remain.
  10. Holding a cookie upside-down by the base, dip into the glaze.  Remove and let drip, then flip upright and place onto the wire rack.  Repeat for all the cookies.
  11. When the glaze has hardened, transfer to an airtight container and store in the refrigerator.
  12. Let stand at room temperature before serving.
Adapted from Allrecipes.