Honey Cookies

In a medium bowl, combine 3 cups all-purpose flour, half a teaspoon salt, a quarter teaspoon baking soda, and 1 teaspoon baking powder. Whisk together thoroughly to evenly distribute the leavening agents.

In a stand mixer bowl, add 1 cup softened unsalted butter and mix on medium speed for a few seconds. Add 1 cup granulated sugar and continue mixing until the butter and sugar are completely combined.

Pour in 1 cup honey and mix on medium speed for about a minute until well combined. Scrape down the bowl halfway through to ensure even mixing.

Add 2 large eggs one at a time while mixing on medium-low speed. Add 1 teaspoon vanilla extract. If the mixture looks lumpy, continue mixing.

With the mixer on low speed, gradually add the flour mixture and mix until just almost combined. Scrape down the bowl and sides one final time to ensure no dry flour remains.

Cover the dough and refrigerate for at least 1 hour (2 hours or overnight is better).

Toward the end of chilling time, preheat the oven to 350°F. Scoop out 1.5 tablespoon-sized balls of dough, roll them gently, and place on a parchment-lined baking sheet with about 3 inches of space between each ball.

Bake at 350°F for 10 to 12 minutes or until the edges are browning. If cookies spread together, use a large cookie cutter to separate them. Let them firm up on the baking sheet for 5 minutes after removing from the oven.