Preheat the oven to 180°C. Line two baking sheets with parchment paper.

In a stand mixer, cream the butter by adding sugar on medium speed. Beat until light and fluffy or well incorporated. Using a rubber spatula, scrape the creams on the corner and beat for at least three minutes.

Gradually beat in the eggs, honey, salt, ginger powder, cinnamon, nutmeg, and allspice on low speed.

Carefully add the flour into the mixture while it is running at low speed. Don’t over mix your dough because it will dry out your dough. Remove the dough and knead it gently until it comes together.

Lightly flour a piece of parchment paper and pour the dough. Flatten the dough by pressing it down evenly, flourishing the dough’s top, and then adding another piece of parchment paper.

Afterward, pour the dough out onto a lightly floured piece of parchment paper. Gently press the dough together until a cohesive dough forms. Next, flour the top of the dough and place parchment paper on top of it. Using a rolling pin, roll out the dough between the two parchment paper pieces until it is flattened to your desired thickness.

Using a floured cookie cutter, stamp out the cookies and transfer them to a lined parchment baking sheet. Then, reroll the dough to cut out as needed.

Bake the cookies at 180°C for ten minutes. Cool the cookies on the baking pan, then place them on a cooling rack. Decorate and serve!