In a small saucepan, combine honey (or molasses), granulated sugar, ground ginger, and ground cinnamon. Bring to a boil over medium heat, stirring occasionally until the sugar dissolves and the mixture is smooth.

Remove the saucepan from the heat and immediately add the baking soda, stirring well. The mixture will foam slightly. Quickly add the room temperature unsalted butter, stirring until it melts and is well incorporated.

Allow the mixture to cool slightly, then whisk in the room temperature egg and vanilla extract until well combined.

Transfer the mixture to a large mixing bowl. Gradually add the sifted all-purpose flour, stirring with a wooden spoon or spatula until a firm dough forms. The dough should be pliable but not sticky. If the dough is too sticky, add a little more flour, one tablespoon at a time, until the desired consistency is achieved.

Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes. Chilling the dough makes it easier to roll out and cut into shapes.

Lightly flour a clean surface and a rolling pin. Roll out the chilled dough to a thickness of about 5mm (1/4 inch). If the dough becomes too soft to handle, place it back in the refrigerator for an additional 15 minutes.

Use a gingerbread cookie cutter to cut out shapes from the rolled dough.

Preheat your air fryer to 350°F (180°C) for about 5 minutes.

Arrange the cut-out cookies in a single layer in the air fryer basket, making sure they do not overlap. Depending on the size of your air fryer, you may need to bake the cookies in batches.

Cook the cookies at 284°F (140°C) for about 10 minutes or until they are golden brown around the edges. Keep an eye on them to prevent overbaking.

Remove the cookies from the air fryer and let them cool on a wire rack.

Sift the powdered sugar into the bowl of an electric mixer to remove any lumps. Add the egg white and mix with a fork until combined.

Add the lemon juice and beat the mixture on medium-high speed for approximately 5 minutes, or until stiff peaks form. Be careful not to overbeat, as the icing can become too stiff and difficult to work with.

Transfer the royal icing to a piping bag fitted with a small round tip or use a toothpick for more intricate designs. Decorate the cooled cookies as desired. Allow the icing to set completely before storing the cookies.