Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

In a large mixing bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, and salt.

In another bowl, cream together the softened unsalted butter, honey, and packed brown sugar for 2–3 minutes until light and fluffy.

Add the room-temperature egg and vanilla extract to the creamed mixture and beat on low speed for about 20–30 seconds.

Gently fold the dry ingredients into the wet mixture using a spatula until just combined.

Scoop rounded tablespoons of dough onto the prepared baking sheets and flatten each dollop slightly, then sprinkle with flaky sea salt.

Bake for 12–15 minutes, until the edges are golden and the centers are slightly puffed.

Let the cookies cool on the baking sheets for about 5 minutes before transferring to a wire rack.