Pour the flour, granulated and brown sugars, spices (ginger, cinnamon, nutmeg, cloves), salt, and cold butter cut into cubes into a bowl. Crumble the dough by hand until the mixture has a sandy texture.

Add the egg and honey. Mix until a compact dough forms.

Cover with plastic wrap and refrigerate for at least 2 hours.

Roll out the dough with a rolling pin to a thickness of about 4 mm.

Cut the cookies using Christmas-shaped cutters and place them on a baking sheet lined with parchment paper.

Bake the cookies in a preheated static oven at 180°C for about 15-17 minutes.

Remove from the oven and let them cool on a rack.