Heat the honey, sugar, butter and gingerbread spice while stirring (please do not boil) until the sugar has dissolved. Let the whole thing cool down and in the meantime sift through the flour with the baking powder. Put half of the flour mixture in a bowl, add the honey and egg mixture and mix with the dough hook to form a smooth dough. Knead the remaining half into the dough with your hands, shape into a ball, wrap in foil and place in the refrigerator for about 1 hour.
Roll out the cooled dough to a thickness of 5 mm and cut out circles approx. 5 cm in diameter. Place some distance away on a greased sheet and bake in a preheated oven at 150-175 degrees, depending on the type of oven, for 15 minutes until golden brown and dust with powdered sugar after cooling.
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