1-Whisk together 3 cups all-purpose flour (360g), 1 teaspoon baking powder, and ¼ teaspoon baking soda in a medium bowl.

2-In a large bowl or stand mixer, beat 1 cup softened unsalted butter (227g), 1 cup granulated sugar (200g), ½ cup honey (120ml), and ½ teaspoon salt on medium speed until creamy.

3-Beat in 2 large eggs and 1 teaspoon vanilla extract until fully mixed, scraping the bowl as needed.

4-Gradually add the flour mixture on low speed until just combined, and scrape the bowl to mix evenly.

5-Cover the dough and chill it for 1 to 2 hours or overnight.

6-Preheat your oven to 350°F and line baking sheets with parchment paper.

7-Scoop the dough into 1½-tablespoon balls, placing them 2 inches apart on the baking sheets, and keep the rest refrigerated.

8-Bake one sheet at a time for 10 to 12 minutes, until the edges begin to brown.

9-Cool the cookies on the pan for 5 minutes, then transfer to a wire rack to cool completely.

10-Store the cookies in an airtight container at room temperature for up to 1 week.