Melt sugar, butter and honey over low heat, add cinnamon and refrigerate. In a separate bowl, beat the eggs and pour them into the butter. Gradually add flour mixed with soda and cocoa, knead elastic dough. Put in the refrigerator for 8 hours.
Then roll the dough thinly and cut out the shape of the eggs. Bake at 180 degrees for 15 minutes.
Make icing by whipping egg white with icing sugar and lemon juice, the icing should be like sour cream.
With the help of a bag, we will apply the icing, cut the corner and squeeze it slowly onto the cookies, add different colors to the icing and decorate the Easter gingerbread cookies at your discretion.
Easter gingerbread cookies are ready, let the glaze cool completely; it will take a couple of hours.