Add honey, molasses, brown sugar and butter to a small pot. Heat over medium heat until sugar has dissolved and is liquid, 5-10 minutes. Cool for 10 - 15 minutes.
Into a large bowl, sift together flour, gingerbread spice mix and baking soda. Stir in the warm honey mixture until a sticky dough forms. Wrap in foil and refrigerate at least 2 hours and up to overnight.
When ready to bake, allow the dough to come to room temperature. Preheat the oven to 320°F. Roll out the dough on a floured surface to about 1/3 inch - 1/2 inch thick and cut out cookies. Bake in the preheated oven for 10-15 minutes (depending on the size of your cookie cutter. Do not overbake or they will be too tough!). Cool on a wire rack before decorating and storing in cookie jars.