In a large mixing bowl, cream together the butter, honey, and sugar using an electric mixer until the mixture is light and fluffy. Add the egg and vanilla extract, beating until fully incorporated.

In another bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Do not overmix.

Divide the dough into two portions. Wrap each portion in plastic wrap and refrigerate for at least 30 minutes to allow the dough to firm up.

Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.

Remove one portion of dough from the refrigerator. Roll it out on a lightly floured surface to about 1/4-inch thickness. Use a cookie cutter to cut out shapes and place them on the prepared baking sheets.

Sprinkle the tops of the cookies with coarse sea salt. Bake in the preheated oven for 10-12 minutes or until the edges are slightly golden.

Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Serve the cookies warm or at room temperature. They pair wonderfully with a cup of tea or coffee.

Store cooled cookies in an airtight container at room temperature for up to one week. For longer storage, freeze in a sealed bag for up to three months.