• Preheat oven to 350°. Line two baking sheets with parchment paper and set aside.
• In a large bowl, whisk the flour, baking powder, cornstarch, salt, cinnamon, cardamom, ginger, nutmeg and cloves till combined. Set aside.
• In the bowl of a stand mixer, beat the butter and sugar together until slightly fluffy, about 3 minutes. Add in the honey, vanilla, whole egg and egg yolk and beat until combined. Slowly add in the dry ingredients and mix until just combined.
• Using a 1 1/2 tbsp cookie scoop, place slightly rounded scoops onto the baking sheet a couple inches apart from each other. Gently press down on the dough with a spatula to flatten it a little. 12 cookies per sheet. Bake for 11-12 minutes until just set and edges are very slightly browning. Let sit on the sheet for a quick minute then transfer to a cooling rack. Let cool completely before frosting.

For the frosting:

• Melt the butter in a saucepan over medium/medium-low heat. Continue cooking until the butter is browning and has a slightly nutty aroma. About 3-4 minutes. Remove from heat and transfer to a medium or large bowl.
• Add in the remaining frosting ingredients, starting with just 2 tbsp of milk. 2 1/2 tbsp seems to be the sweet spot for perfect consistency. Use an electric mixer to mix until smooth, scraping down the edges as needed. Frost the cookies. Store in an airtight container at room temperature for up to 3 days.