In a small saucepan over medium heat, cook the brown sugar, golden syrup, and whipping cream until the sugar has dissolved. Set aside to cool completely.

In the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl with a handheld electric mixer), beat the butter, cinnamon, ginger, cardamom, cloves, black pepper, and salt until the butter is fluffy.

Pour in the sugar mixture and beat until combined.

In a small bowl, whisk the flour and baking soda together, then fold into the butter mixture until a dough is formed.

Wrap the dough in cling wrap and refrigerate for 4 hours or up to 3 days.

When ready to bake, preheat the oven to 350°F (180°C) and line two baking sheets with parchment paper.

Roll about a quarter of the dough on a floured surface to 1/8-inch (3 mm) thick. Using a 2¾-inch (7 cm) round cutter or shape of your choice, cut out as many cookies as you can and place on the prepared baking sheets. They won’t spread, so you can place them about 1 inch (25 mm) apart.

Gather and reroll any scraps until the dough becomes too soft to handle. Return the dough to the refrigerator and continue rolling with some cold dough.

Once one sheet is filled, bake for about 10 minutes, until the cookies are dry and a bit darker brown around the edges. Transfer to a wire rack to cool completely.

To decorate, place the royal icing in a piping bag fitted with a very small round tip. Let your designs set completely before storing in an airtight container for up to 1 week.