Step 1

Beat the softened butter and sugar together until light and fluffy. Beat in the honey and molasses, scraping down the sides of the bowl. Beat in the eggs, one at a time, and scrape the bowl well, making sure to incorporate all the butter from the bottom of the bowl as well as the sides.

Step 2

Blend in all the spices, and then the baking soda and salt. Finally fold in the flour and mix just until combined and no streaks of flour remain ~ don't over mix.

Step 3

Cover the dough and chill for at least 2 hours, or overnight.

Step 4

Preheat oven to 350F Line baking sheets with parchment paper.

Step 5

Scoop dough using a small 1-inch cookie scoop and roll into smooth balls. Place 2 inches apart on the parchment paper and bake for 8-10 minutes until just puffed. Let cool for a few minutes on the pan before transferring to a cooling rack to cool completely.

Step 6

Mix the sugar with the hot water to make a smooth glaze. Stir well to remove any lumps. Dip the cookies in the glaze and set them on a rack. Immediately top them, while the glaze is wet, with the crushed pink pepper if using. Let them dry for at least 12 hours or until the glaze is fully set.