Make the dough

• Cream the softened butter with the brown sugar until light and fluffy.
• Beat in the egg and honey.
• Mix in the flour, baking soda, gingerbread spice, cocoa powder and salt until a smooth dough forms.

Chill the dough

• Shape the dough into a disc, wrap it and refrigerate until firm.

Roll out and cut

• Roll the dough out on a floured surface to about 5 mm thick.
• Cut out shapes with the cookie cutters and place them on a lined baking tray.

Bake the cookies

• Bake at 180 °C until the edges are set and lightly golden.
• Let the cookies cool completely on a cooling rack.

Decorate

• Whisk the powdered sugar with the egg white and lemon juice into a thick icing.
• Fill a piping bag and decorate the cooled cookies as desired.
• Let the icing set before storing.