Firstly, whisk together the flour, baking soda, ground cinnamon, ground cloves, ground nutmeg, ground ginger, and a pinch of salt in a medium bowl. Set that aside.

Next, in a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.

Add the honey and egg to the butter-sugar mixture. Mix until well combined.

Gradually add the dry ingredient mixture to the wet mixture, stirring until a soft dough forms, then knead briefly. If the dough is too sticky, you can add a bit more flour, a tablespoon at a time, until it's workable.

Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 1 hour. Chilling the dough will make it easier to roll out and cut into shapes.

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

On a lightly floured surface, roll out the chilled dough to about 1/4-inch thickness. Use cookie cutters to cut out shapes, or a small glass or bowl for rounds if you do not have cutters. Traditional shapes for Medenjaki include hearts, stars, and other decorative forms.

Place the cut-out cookies on the prepared baking sheet, leaving a bit of space between them to allow for slight spreading during baking.

Bake the cookies in the preheated oven for 10-12 minutes, or until they are golden brown around the edges.

Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Once the cookies are completely cool, you can dust them with powdered sugar for an added touch of sweetness, or finish them with a simple glaze of powdered sugar and water.