In a stand mixer with a paddle attachment, cream together the butter and brown sugar until light and fluffy.
Cream the honey into the other ingredients until combined.
Add cinnamon and salt and mix.
Slowly add 2¼ cups flour a half cup at a time and mix until blended. Do not overmix. Consistency should be similar soft play dough. Add small amounts of additional flour if needed to reach this consistency.
Wrap cookie dough and chill in refrigerator for at least 30 minutes.
Preheat oven to 325°. Prepare baking sheets with silicone mats or parchment paper.
On a floured surface, roll dough to a ½ inch thickness. Using a round cookie cutter (I use a small drinking glass) cut 2 inch cookies.
If using a cookie stamp, firmly yet gently press impression into the cookie.
Bake for about 14-17 minutes, depending on preferred crisp for cookie.
Allow to cool for 2 minutes then remove cookies to a wire rack.
Optional: For added honey flavor, slightly heat 1 TBSP of honey and lightly brush cookies with honey.
Store in an air tight container.
