In a saucepan on medium heat, add the honey and molasses. Stir to combine, and cook until a foam forms on the top. Remove from heat and set out overnight. Skim off foam the next day.

After skimming the foam off the top of the honey mixture, stir in the brown sugar, eggs, and lemon juice.

Preheat oven to 350.

Combine the flour, ginger, cloves, allspice, nutmeg, cinnamon, and baking soda. Then, stir into the honey mixture until fully combined.

Roll out the dough on a floured surface until ¼” thick. Use whatever cookie cutters you want to cut out the cookies. Once the cookies are cut, place in freezer for 20-30 minutes (this helps them keep their shape).

Place on a baking sheet and bake for 10-12 minutes. Remove from oven and let cool.

While the cookies are cooling, mix together the frosting ingredients. You can play around with the frosting if you want to make it thicker or more runny (add more powdered sugar to make it thicker or more milk to make it thinner).

Decorate the cookies and enjoy!