• Using a handheld mixer on medium speed, mix the butter and sugar for 2-3 mins until it becomes paler and fluffier (also called creaming the butter and sugar).
• Add in honey, vanilla, and bourbon (if using) and mix on medium until thoroughly incorporated.
• In a separate bowl, whisk the flour, baking powder, ginger, and salt.
• Add in the flour bowl to the sugar mixture and mix on medium-low for 2 minutes until it all comes together. If you're getting small, pebble-like crumbles, just keep mixing until larger chunks start to form.
• Once all ingredients come together, put dough on a sheet of cling wrap and form into a ball (it doesn't need to be perfect). Place in fridge for a minimum of one hour.
• After an hour, preheat oven to 350 degrees. Prepare a baking sheet with parchment paper. Roll out log of dough to 1⁄4 inch thick and use any cookie cutters you like. * You will need to flour your board, rolling pin, and dough because this is a fairly sticky dough.
• Bake for about 8-10 mins for a lighter, softer cookie. Or 10-11 mins for a darker, crispier cookie.

Easy 2-ingredient icing

• Combine the powdered sugar and water with a whisk until an icing-like consistency forms. You can use a spoon or knife to ice the enter cookie or if you'd like to decorate with more precision, use a piping bag or a ziploc bag with the corner slightly cut off to decorate cookies. Top with sprinkles, if desired.
• Cookies will remain crispy for 2 more days if stored in an airtight container. They can also be frozen.