Ingredients
Scale
Pan sizes, times and temperatures in the method are not scaled.
Dough
Icing
Method
Warm the honey (200 g½ cup + 2 tbsp), granulated sugar (150 g¾ cup) and butter (50 g¼ cup) until dissolved, then cool to lukewarm.
Beat in the eggs (2), then the spices, cocoa powder (5 g1 tbsp) and baking soda (6 g1 tsp). Mix in the flour (500 g4¼ cups) to a stiff, sticky dough.
Wrap and rest overnight, at room temperature or in the fridge.
Heat the oven to 350°F (180°C) and line baking sheets. Roll the dough 5 to 6 mm (¼ inch) thick and cut shapes.
Bake 10 to 12 minutes, until just firm. Cool.
Beat the powdered sugar (150 g1¼ cups) with the egg white (1) until smooth and pipe or spread it over the cookies.
Notes
- The overnight rest matters: honey doughs firm up and roll more easily after it.