To a mixing bowl - add butter, honey and brown sugar.
Cream it well using a whisk or hand mixer. In a separate bowl add an egg.
Whisk it well and add it. Mix it.
To a siever add flour and spice powders, sieve it directly to the butter sugar egg mixture.
Whisk to bring together, do no knead. I switched to spatula here to bring it together to a dough.
Cling wrap it and refrigerate for at least an hour. Then roll the cookie dough between 2 parchment or butter papers.
Using the gingerbread cookie cutter, cut out cookies.
Carefully take the gingerbread cookies and place it on the baking tray lined with butter paper.
Now scrap the extras and repeat the process.
Preheat oven at 180 deg C for 10mins.
Bake in preheated oven for 12-15mins or until the edges start to brown. Cool down the cookies.
Meanwhile we can prepare the icing. In a mixing bowl add icing sugar, food color and milk. While adding milk, add little by little. Mix well to form a smooth thickish flowing icing.
Prepare a cone, fill it up with icing and decorate the Gingerbread cookies. I used few color sprinklers too.