Prep your tools and oven. Line two baking sheets with parchment paper or silicone mats. Preheat the oven to 350°F (175°C). Make space in your fridge for chilling the dough.

Whisk the dry ingredients. In a medium bowl, whisk flour, baking soda, baking powder, salt, and cinnamon. Set aside.

Cream the butter and sugars. In a large bowl, beat the softened butter with granulated sugar and brown sugar until light and fluffy, about 2–3 minutes. This creates lift and a softer crumb.

Add the honey, egg, and vanilla. Beat in the honey until smooth. Add the egg and vanilla and mix just until combined. Scrape down the bowl to keep the texture even.

Combine wet and dry. Add the dry mixture in two additions, mixing on low until no streaks of flour remain. Do not overmix—stop as soon as it’s incorporated.

Chill the dough. Cover and chill for 30–45 minutes. Chilling prevents spreading and helps the cookies hold their shape.

Shape the cookies. Scoop 1 1/2 tablespoon portions (a medium cookie scoop works well). Roll into smooth balls. For classic rounds, leave as is. For Pooh-inspired faces, pinch tiny ears at the top of each ball.

Bake. Place on prepared sheets, spacing 2 inches apart. Bake 9–11 minutes, until edges are set and lightly golden but centers still look soft. Do not overbake—they firm up as they cool.

Cool completely. Let cookies rest on the sheet for 5 minutes, then transfer to a wire rack to cool. Cooling keeps the bottoms crisp and the centers tender.

Optional glaze and decoration. Whisk powdered sugar, vanilla, and enough milk to reach a thick but pourable consistency. Add a drop or two of yellow food coloring for a Pooh-like hue. Spoon a thin layer over cooled cookies. Use melted dark chocolate (in a piping bag or zip-top bag with a tiny corner snipped) to draw eyes and a small nose. Let set.