Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
In a medium bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon. Set aside.
In a large bowl, use an electric mixer to cream the softened unsalted butter, honey, and granulated sugar together until smooth and creamy, about 2-3 minutes.
Add the egg and pure vanilla extract to the butter mixture and beat until fully combined.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
Using a tablespoon or cookie scoop, drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10 to 12 minutes, or until the edges are lightly golden but the centers remain soft.
Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Store the cooled cookies in an airtight container at room temperature for up to 5 days.