Preheat oven to 325F (160C) and line baking sheets with parchment or silicone mats.
In a small saucepan, heat honey, powdered sugar, and gingerbread spice until combined and sugar is dissolved. Stir in margarine. Set aside and let cool completely.
In a medium bowl, whisk flour and baking soda. Add egg and cooled honey mixture and stir until combined.
Turn out onto a well floured surface and knead until smooth. (If dough is too soft, either chill in the fridge for 30mins or add a bit more flour. I did both.)
Roll dough out to 0.5cm thickness. Cut shapes using a 2 1/2" cookie cutter. Dust cookie cutter in flour as needed to prevent sticking.
Transfer cookies to baking sheet (I did 15 cookies per sheet). Chill for 15-30mins if desired. (Not necessary and I didn't do this with my first batch, but I found that the cookies help their shapes slightly better when chilled.)
Bake for 10-15mins or until edges start to brown slightly. Cool 5 mins on baking sheet and transfer to a wire rack to cool completely.
Once cooled, dip cookies into glaze and allow to set.
Notes
*IMPORTANT NOTE: The cookies will be very hard and (honestly) not very good the firs couple of days. They need to "mature" and will soften as they age. They will be at their best 3-4 days after baking.Adapted from Domowe Wypieki.