In a large bowl, cream BeeMaid Honey and butter until light and fluffy; beat in egg. Add flour, ginger, cinnamon, baking powder and cloves; mix until combined. Wrap dough in plastic wrap and refrigerate for at least 2 hours. When dough is chilled, divide in half - return half to refrigerator.
Dust work surface and dough with flour. Roll out dough to 1/4 inch thickness. Cut into desired shapes using cookie cutters; transfer to well greased baking sheet.
Bake at 350○F for 10 to 12 minutes. Remove cookies from sheet and cool on wire rack; repeat with remaining dough.
Recipe courtesy of National Honey Board
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