In a large mixing bowl, whisk together flour, cinnamon, ginger, baking soda, and salt. Set aside.
Finely chop ice butter into 1/3-inch cubes. It is important that the butter does not melt, therefore, cut quickly and try to touch it less with by hands.
After that, immediately put it in the bowl with dry ingridients. And quickly knead the dough by hands, until you get a bead-sized crumb.
Next, add powdered sugar, honey, and yolk. Knead the dough again. It should be very hard and smooth dough. If it suddenly crumbles, add honey, but first mix well.
Then chill in the refrigerator for at least 2 hours or overnight.
Once the dough is thoroughly chilled and you’re ready to bake the cookies, heat the oven to 350°F and line a baking sheet with parchment paper; set aside.
Unwrap the dough and place it on a large, lightly-floured hard surface. Use a floured rolling pin to roll the dough evenly until it is approximately 1/8-inch thick. Then use your favorite cookie cutters to cut out your desired shapes, re-rolling the dough as needed to cut out more.
Transfer to parchment-covered baking sheets.
Bake for 8 to 10 minutes, or until the cookies are crisp around the edges and on top. Remove from oven and let cool for 5 minutes, then transfer to a wire rack to finish cooling.
Once the cookies are room temperature, srinkle with powdered sugar. Serve and enjoy immediately, or store in a sealed container for up to 4 days.