Combine butter and sugar in a mixing bowl and mix on medium speed util well combined.

In separate bowl whisk flour, baking powder, and salt if using.

Add egg and extracts (extracts are optional, the almond extract really pairs nicely with the honey and gives the cookies a delicious flavor) into butter and honey mixture and mix well.

Slowly add the flour mixture until combined. Separate dough in half and form into balls, cover with plastic wrap or beeswax wraps and place in the refrigerator for 30 min.

Preheat oven to 325 degrees. When dough has chilled for 30 minutes, remove from fridge and roll out until desired thickness. We really enjoy thick sugar cookies so I rolled mine out to a little over 1/4 inch.

Use cookie cutters to cut out desired shapes and place cookies on parchment lined cookie sheet. Bake for 10-12 minutes or until edges are just barely starting to turn golden. Frost when cooled if you like.

Store in airtight container at room temperature for up to three days.