1/2 cup packed dark brown sugar
1/2 cup honey
1/2 cup molasses)
2 large eggs
3 3/8 cups all purpose flour
1 1/2 tsp cinnamon
1 1/2 tsp ground ginger
1 tsp fresh cracked black pepper
1/4 tsp ground cloves
1/4 tsp fresh grated nutmeg (more to taste)
1 tsp salt
1 tsp baking soda
Glaze:
6 cups confectioner's sugar, sifted
12 Tbsp very hot water, plus more if needed
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. 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. Cover the dough and chill for at least 2 hours, or overnight. Preheat oven to 350F Line baking sheets with parchment paper. 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. 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.