In a mixer, beat softened butter and brown sugar until light and fluffy.

Beat in honey and egg yolk until well combined.

Sift together all-purpose flour, ground ginger, pumpkin pie spice, and baking soda.

Gradually fold the dry ingredients into the wet ingredients until just combined.

Turn the dough out onto a lightly floured work surface and knead until smooth.

Cover the dough and chill for at least 1 hour.

Preheat oven to 350°F (175°C).

Roll out the chilled dough to about 1/8 inch thickness.

Use Christmas cookie cutters to cut out various shapes from the dough.

Make a small hole in the top of each cookie to thread ribbon for hanging.

Arrange cookies about 1 inch apart on greased baking trays.

Bake for 10 minutes, or until golden brown.

Let the cookies cool completely on wire racks.

To make the royal icing, whip egg whites until soft peaks form.

Gradually add powdered sugar, beating well after each addition, until the icing is thick and glossy.

Divide the royal icing into several small bowls.

Tint each bowl of icing with food coloring as desired.

Keep the icing covered with plastic wrap to prevent it from drying out.

Once the cookies are cool, spread or pipe royal icing onto the surfaces.

Decorate the iced cookies with metalic dragees and allow the icing to set completely before handling.