In a medium-sized mixing bowl, beat butter and honey until thoroughly combined.
Mix in egg and vanilla extract.
Mix in flour and salt until just combined.
Divide dough into two parts. Wrap each section in plastic wrap and refrigerate for thirty minutes.
Preheat oven to 325 F.
Remove first half of dough from the refrigerator and roll out on a floured surface to just over 1/4" thick.
Cut dough into shapes with cookie cutters and optionally sprinkle the tops of the raw cookies with colored sanding sugar.
Arrange cut out cookies on a cookie sheet lined with parchment paper or a Silpat. The cookies will not rise very much so they can be placed close together on the sheet.
Bake for 13 minutes or until the edges of the cookies begin to brown.
Cool cookies on a cooling rack.
Roll out, cut, and bake the second half of the dough.
If you need to halve the recipe, cut the egg in half by whisking the egg, weighing it, and using half.The easiest way decorate honey cookies is by dusting them with a little sanding sugar just before baking. It makes them sparkly!You can also make them into sandwich cookies by spreading jam, ganache, more honey, dulce de leche, or even Nutella between the two cookies.To keep these cookies crispy, store them in an airtight container with a piece of toasted bread. The toast will absorb any moisture so that the cookies stay nice and crispy. They keep for about one week. You can also freeze them in an airtight container in layers separated by wax paper for several months.