Using a stand mixer fitted with the paddle attachment, cream together the butter, brown sugar, cinnamon, ginger and cloves on medium speed until combined and no streaks of butter remain.

Scrape down the sides of the bowl with a spatula. Add the molasses and honey and beat until incorporated. Beat in the egg. The dough should be creamy.

Combine the flour, baking soda and salt in a bowl and whisk to combine. Slowly beat in the flour on low until just incorporated - be careful not to over mix. The dough should be soft and pliable.

Divide into 3 pieces and pat into a disk. Wrap in plastic wrap and refrigerate for at least 1 hour or up to overnight.

Line baking sheets with parchment paper and pre-heat the oven to 350 F.

Roll out the dough to 1/4 inch thick on a lightly floured surface. You will need to lightly flour your rolling pin and the top of the dough. Cut out your cookies.

Bake for 10 minutes, rotating halfway through for an even bake. Let cool on the pan for 5 minutes and then transfer to a cooling rack. Cookies will be delicate so transfer carefully with a spatula to avoid headless gingerbread men.

Cool completely before icing.

Mix all three ingredients together in a small bowl. Use a squirt bottle or piping bag to create fun designs on your cookies!