Mix the flour, baking soda, cinnamon and ginger in a deep bowl. Grate the rind of 1 lemon. In a deep pot on the stove, on low heat, melt the butter, sugar and honey. After they're melted, remove from the stove.
Once the mixture cools, add the egg, flour, spices and grated lemon rind. Knead a soft dough from the resulting mixture. Leave the ginger dough for at least 1 hour in the fridge.
Once you take the dough out of the fridge, roll it out to about 1/4″ (0.5 cm) thick and cut out cookies using cookie cutters. Arrange the cookies in a tray laid out with baking paper.
Bake in a preheated 356°F (180 °C) oven for about 8 min. Be careful not to burn them, they need to bake just a bit. Cover the gingerbread cookies with fondant icing on top and decorate.