• In a medium bowl, add the flour, salt, baking soda, pepper, cinnamon, cloves, allspice, cardamom, ginger, nutmeg, and mace. Wisk until combined. Set aside.
• To a medium saucepan, add the honey, molasses, brown sugar, heavy cream, and butter.
• Heat on medium heat until brown sugar and butter melts. Stir until mixture is smooth and homogenous.
• Remove sugar-mixture from heat and allow to cool for about 5 minutes. (If mixture is hot enough to burn your finger, it is too hot to proceed.)
• Once sugar-mixture has cooled down, pour sugar-mixture into flour mixture. With spoon stir until both mixture are almost complete combined.
• Add egg. Stir in egg just until combined. DO NOT over beat.
• Onto a sheet of plastic wrap, pour dough out. Wrap dough and refrigerate for about 1-2 days. (This will allow butter to harden and gluten to relax which gives a more tender cookie.)

Baking

• Preheat oven to 350℉. Line a larger cookie sheet with parchment paper. Set aside.
• Using 1 tbsp cookie scoop, scoop cookies. Use hands to roll cookies into balls and place on cookie sheet.
• Baking doe 15 mins or until bottoms of cookies are a light golden brown.
• Once done, let cookies cool completely on pan.

Glaze

• To a medium bowl, add powdered sugar and enough water or lemon juice get a semi-thick or thick glaze. (Using water is more authentic, but lemon juice makes a more tasty glaze.)
• Dip each cookie in the glaze. Let the excess fall off, and place cookies on a wire rack. This will allow any more excess glaze to fall off. Glaze will harden onto cookies.
• Enjoy!!