Ingredients
| Cookies |
|---|
| ⅓ cup — | white sugar |
| ¼ cup — | packed brown sugar |
| ¼ cup — | honey |
| 1 tbsp — | water |
| 1 tsp — | ground cinnamon |
| ¾ tsp — | ground ginger |
| ½ tsp — | ground cardamom |
| ¼ tsp — | ground nutmeg |
| ¼ tsp — | ground allspice |
| ¼ tsp — | ground cloves |
| ⅛ tsp — | ground cayenne pepper |
| ½ tbsp — | kosher salt |
| 1 tsp — | baking soda |
| 2 tbsp — | heavy cream |
| 1 — | large egg, beaten |
| 2½ cups — | all-purpose flour |
| Icing |
|---|
| 3 cups — | powdered sugar |
| 3 tbsp — | lemon juice |
Method
Make the dough (1-2 days before)
- In a medium sauce pan, whisk together the sugars, honey, water, and spices
- Over medium heat, cook stirring until it just starts to simmer and the sugars dissolve
- Let cool for a few minutes
- Add the baking soda, heavy cream, and egg and whisk together thoroughly
- Add the flour, change to a spatula, and stir together
- Transfer the dough onto some plastic wrap, wrap tightly, and let rest in the fridge for 1-2 days
Make the cookies
- Prepare a sheet pan with parchment paper
- Using a 1⁄2 tbsp scoop, portion out cookies in a 6x4 pattern
- Roll the balls smooth before cooking
- Bake at 375F for 9 – 10 minutes, the bottoms should be a light golden brown
- Let cool completely, making the glaze while waiting
- Dip cookies into the glaze and let them dry on a wire rack