Preheat oven to 350°F (180°C). Line baking sheets with parchment paper.
Within the bowl of a stand mixer fitted with the paddle attachment, beat butter, granulated sugar, and honey at medium pace till properly mixed. Add egg; beat till mixed, stopping to scrape sides of bowl. Beat in 1 teaspoon (4 grams) vanilla.
In a small bowl, whisk collectively flours, baking powder, cinnamon, and salt. With mixer on low pace, progressively add flour combination to butter combination, beating till simply mixed and no dry streaks stay.
Calmly mud work floor with all-purpose flour; on ready floor, roll dough to ¼-inch thickness. Utilizing assorted animal-shaped cutters, reduce dough, and place 1 inch aside on ready pans.
Bake till edges are set and floor is dry, 8 to 10 minutes. Let cool on pans for 10 minutes. Take away from pans, and let cool utterly on wire racks.
In one other small bowl, whisk collectively confectioners’ sugar and meringue powder; whisk in 2 tablespoons (30 grams) water and remaining ¼ teaspoon (1 gram) vanilla till clean. Pour half of combination into a 3rd small bowl. Tint one bowl of glaze with meals coloring as desired. Utilizing a pastry brush or a small food-safe paintbrush, brush a skinny layer of glaze onto cookies as desired. Let stand till glaze is dry, no less than 2 hours or as much as in a single day. Retailer cookies in an hermetic container for as much as 1 week.
