Combine molasses, honey, and butter in a small saucepan. Turn heat on med-low and cook until butter is melted, stirring occasionally. Turn off heat, and set aside until cooled to room temperature.

In a medium sized bowl, add all the dry ingredients. Stir carefully with a whisk or spoon until combined.

When the sugar mixture is cooled, pour into a mixer bowl fitted with a paddle, and turn speed to low.

Crack the eggs in a separate, small bowl ensuring there are no shells. Using a fork, break the yolk and carefully whisk the egg slightly. Pour into the mixer bowl, and continue to mix on low until well combined.

While the mixer is off, carefully begin pouring the flour/spice mixture on top of the sugar/egg mixture.

Mix on med-low speed until there are no more dry ingredients visible, scraping the bowl occasionally.

After the dough is well mixed, dump into a sealable container and refrigerate for 2 hours.

When ready to bake, preheat the oven to 350*F. Prepare a sheet tray with parchment or silpat if you have one.

Remove dough from the refrigerator, scoop and roll into acorn sized balls, and place on the prepared sheet tray.

Place the tray in the oven and bake for 10-15 minutes, or until the tops begin to crack slightly. Be sure to spin your tray half way through baking to ensure even cooking.

When the cookies are done baking, remove from the oven and leave on the tray while you prepare the powdered sugar.

In a shallow bowl, dump about 1 cup of powdered sugar, and spread evenly.

Using a metal spatula, carefully lift the slightly warm cookie, and place into powdered sugar. With your hands, gently move, and flip the cookie until completely covered in powdered sugar. You can put a few at a time to speed up the process.

Shake off extra sugar, and place on a serving dish.