Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a small saucepan over low heat combine the Honey, Butter and Granulated Sugar until the butter melts and the sugar mostly dissolves; remove from the heat.
Stir in the ground spices — Ground Cinnamon, Ground Ginger, Ground Cloves, Ground Cardamom and Ground Nutmeg — along with a pinch of Salt.
While the syrup is still warm (but not boiling), sprinkle in the Baking Soda and stir; the mixture will foam slightly. Let it cool for 5–10 minutes.
Whisk the cooled syrup into the beaten Eggs and then add the Sour Cream, mixing until smooth.
Fold in the All-Purpose Flour a little at a time until a soft, slightly sticky dough forms; do not overmix.
Chill the dough for 30–60 minutes to make it easier to shape. Then roll or scoop the dough into walnut-sized balls and place them 2 inches apart on the prepared baking sheet; gently flatten each ball slightly.
Bake for 10–12 minutes, until cookies are puffed and just set at the edges. Remove from the oven and let cool on the sheet for a couple of minutes.
While the cookies are warm, make a quick syrup by dissolving a small amount of Granulated Sugar in hot Water (about 1–2 tablespoons sugar with 1–2 tablespoons water) and brush the tops of the cookies to give them a glossy, slightly crackled finish. Transfer to a wire rack to cool completely.
