Whisk together flour, five-spice powder, ginger, baking soda, and salt in a small bowl.
To a large bowl or in the bowl of a stand mixer, add honey, butter, egg, and sugar and blend until mixture is thick and creamy, about 2 minutes. Add flour mixture and blend on low speed just until dough comes together and there are no flour streaks. Form dough into a disk and chill, wrapped in plastic wrap, at least 6 hours or overnight to allow flavors to develop.
Preheat oven to 325°F. Line 2 large baking sheets with parchment paper. Quarter dough. Keeping remaining 3 pieces wrapped in plastic wrap and chilled. Roll out 1 piece of dough on a lightly floured sheet of wax paper with a lightly floured rolling pin to 1/8 inch thick. Keep dusting flour on top of dough and rolling pin to keep it frm sticking. (If dough becomes too soft to roll out, chill on wax paper until firm.) Use cookie cutter to make shapes, but do not attempt to remove. First, place sheet in freezer with the dough cut in shapes for 5 minutes, then remove and peel away scraps. Place on parchment lined baking sheet, 12 per sheet.
Bake cookies until slightly puffed and a shade darker, about 7-8 minutes. This time can vary depending on the thickness so be sure to watch your first pan closely. Cool 5 minutes on sheet. (If your cookies are a little thicker and puff up, that’s okay. They will will flatten slightly as they cool.)
While first batch is baking, roll out and cut another batch, arranging cookies on second lined sheet. Proceed in same manner, then gather scraps and chill until dough is firm enough to reroll, about 10 minutes. Make more cookies with scraps (reroll scraps only once) and remaining pieces of dough, then bake when oven is free.
You can leave them as is (best for shipping) or after cookies have cooled, use a toothpick or paintbrush to paint white chocolate around the stars. To speed things up, drizzle the white chocolate very lightly onto each one.