Preparation

• Heat the oven to 350°F and lightly grease a 13×9-inch baking pan. In a medium bowl, whisk the flour with the baking soda, salt, ginger, cinnamon, and cloves until blended.
• With a stand mixer (use the paddle attachment) or a hand mixer, beat the butter, sugar, molasses, and honey until creamy and well blended, about 4 minutes. Add the eggs, one at a time, beating after each addition until blended. Add the flour mixture and mix on low speed until just blended.
• Scrape the batter into the prepared pan and spread evenly. Bake until the edges just begin to pull away from the sides of the pan and a pick inserted in the center comes out almost clean, 23 to 25 minutes. Set the pan on a rack to cool completely. Cut into bars, squares, or triangles. Sift a light coating of confectioners’ sugar over the cookies just before serving.
• Store at room temperature or freeze in an airtight container, separating the layers with waxed paper.