Chai Spice Cookies with Espresso Honey Icing

1. Preheat oven to 350F and prep two large baking sheets with parchment paper.

2. In a bowl, combine the flour, sugar, baking powder, cornstarch, salt, cinnamon, ginger, cardamom, all spice and cloves. 

3. Using an electric cake mixer, add in the eggs, butter and BeeMaid Honey for approximately 3-4 minutes (until fully combined and fluffy in texture). Then beat in the egg yolk. While the mixer is on low speed, add in your dry ingredients until fully combined (if needed, add the dry ingredients in small batches to ensure the electric mixer does not overflow or stick). 

4. Cover and allow the cookie dough to chill in the fridge for 15-20 minutes. Using a cookie scoop, divide the dough into small balls and place on the baking sheets. Gently flatten each of the balls with a spatula and bake for 15 minutes (or until the cookies are slightly golden brown in appearance).

5. Remove from oven and let cool on a baking rack for 5 minutes. 

6. In a small bowl, combine the icing sugar, BeeMaid Creamed Honey, and fresh espresso. Whisk with a fork until a thick glaze forms. For a thicker icing consistency, add in more icing sugar. Drizzle over each cookie and allow to set for 5 minutes before serving.