These little gems have a lovely spicy character to them from not just the traditional baking spices, but also black pepper. These are a great addition to a cookie tin mix for your holiday baked good swap.
Preheat the oven to 325°F (160°C). Line 2 baking trays with parchment paper.
In a large mixing bowl, whisk the honey, granulated sugar, brown sugar, melted butter, egg and egg yolk. Sift the flour, baking soda, spices and salt over the sugar mixture and stir until evenly blended (the batter will be dense). Use a small ice cream scoop (#60 size), or 2 teaspoons to scoop the batter and then shape them into balls between the palms of your hands place them onto the prepared trays, leaving 2-inches (5 cm) between each. Bake for 14-16 minutes until the cookies are lightly browned. Cool the cookies on the tray and then roll them in icing sugar to coat them completely.
The cookies will keep up to 5 days in an airtight container.