In the bowl of your stand mixer, with the paddle attachment, at medium speed, cream the butter with the light brown sugar until the sugar is completely dissolved.
Add the honey and mix until fully incorporated.
Add the dry ingredients: flour, baking powder, ground cinnamon, ground ginger and salt. Mix until the mixture looks like breadcrumbs.
Add in the egg and mix until it starts to form a dough.
Turn the dough out onto a clean surface and finish with your hands to gather into a ball.
Form a 1-inch-thick disc. Cover it in plastic wrap and place it in the refrigerator for 30 minutes.
Line a baking tray with baking paper. Set Aside.
Roll the dough on a lightly flour-dusted surface - 1/8 inch thick (3mm).
Use a reindeer-shaped cookie cutter to cut out shapes and transfer them to the prepared baking tray.
Place the baking tray in the refrigerator and chill the cookies for 15 minutes. Meantime, preheat the oven to 350°F (180°C), fan assisted.
Bake for 8 to 10 minutes until lightly golden. Transfer to a cooling rack to cool completely. They will firm up.
Note: Let the cookies to cool completely before decorating or storing.
Melt the semi-sweet chocolate chips in a microwave-proof bowl.
Place melted chocolate into an icing bottle or a piping bag or a paper corner. Draw the antlers, ears and eyes.
Attach a red chocolate candy with the melted chocolate to form the nose.
Repeat with the white chocolate to draw the mouth.
Place the cookies in the fridge for 5 to 10 minutes to let the chocolate harden.
For a vanilla version, add 1 teaspoon of vanilla extract instead of cinnamon and ginger.NOTE: The number of cookies this recipe yields varies depending on what type of cookie cutter you use & how large it is!