Step 1

In a medium bowl, whisk together the flour, baking powder, and baking soda.

Step 2

In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, combine the butter, sugar, honey, and salt. Beat together on medium speed until creamy and well combined, about 1 minute. Add the eggs and vanilla and beat until well combined. Stop and scrape down the bowl as needed.

Step 3

While mixing on low speed, gradually add in the flour mixture until just combined. Scrape down the bowl to make sure the dough is well-mixed. Cover the dough and chill for 1 to 2 hours or overnight.

Step 4

Preheat the oven to 350F. Line baking sheets with parchment paper.

Step 5

Working in batches, scoop the dough into 1½-tablespoon-sized balls and place them on one of the baking sheets about 2 inches apart. Refrigerate the remaining dough while waiting to bake.

Step 6

Bake one sheet at a time for 10 to 12 minutes or until the edges start to brown. Let cool on the pan for 5 minutes then transfer to a wire cooling rack. Store cookies in an airtight container for up to 1 week.