Cover 4 cookie sheets with lightly greased waxed paper; set aside.
Combine sugar, honey, and butter in a heavy saucepan. Bring to a boil, stirring constantly until sugar dissolves. Remove from heat; add lemon rind and juice, mixing well. Cool to room temperature.
Combine flour, baking powder, salt, and spices; stir well. Add 2 cups flour mixture, egg, and egg yolk to cooled honey mixture; mix well. Gradually add remaining flour mixture, mixing well. With floured hands, shape dough into a ball, and knead 4 to 5 times on a lightly floured surface.
Divide dough into fourths. Place one fourth on a prepared cookie sheet. Roll to 1/4-inch thickness, covering entire cookie sheet. Arrange paper patterns for 1 large, 2 medium, or 6 small gingerbread bears over rolled dough. Cut around patterns with the tip of a knife. Peel away excess dough; combine with remaining dough. Repeat procedure.
Bake at 325° for 20 minutes or until firm and golden brown. Remove from oven; carefully slip a spatula under cookies to loosen. Let cool 1 minute on cookie sheets. Remove to wire racks to cool completely.