GINGERBREAD COOKIES

Sift together 250g flour, cocoa powder, and baking powder.

Beat the butter with sugar and a pinch of salt until fluffy. Add the egg, honey, and spices, beat for another 2-3 minutes, then gradually incorporate the sifted flour mixture, kneading into a soft, pliable dough (be careful not to overwork the dough or add too much flour). Wrap the dough in plastic wrap and refrigerate for at least an hour.

Roll out a portion of the dough to a thickness of 5-7 mm on parchment paper (keep the remaining dough in the fridge so it doesn't warm up) and cut out the cookies.