Preheat the oven to 180°C (350°F). Line the baking trays with baking paper.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, granulated sugar and honey on medium speed until well combined. Add the egg; beat until combined, stopping to scrape down sides of bowl. Beat in 1 teaspoon (4 grams) vanilla.
In a small bowl, whisk together the flours, baking powder, cinnamon, and salt. With mixer on low speed, gradually add flour mixture to butter mixture, beating until well combined and no dry streaks remain.
Lightly dust work surface with all-purpose flour; on the prepared surface, roll out the dough to ¼ inch thickness. Using assorted animal-shaped cutters, cut dough and place 1 inch apart on prepared pans.
Bake until the edges are set and the surface is dry, 8 to 10 minutes. Let cool on pans for 10 minutes. Remove from pans and let cool completely on wire racks.
In another small bowl, whisk together the confectioners’ sugar and meringue powder; beat in 2 tablespoons (30 grams) water and the remaining ¼ teaspoon (1 gram) vanilla until smooth. Pour half the mixture into a third small bowl. Color a bowl of frosting with food coloring as desired. Using a pastry brush or food brush, brush a thin layer of icing onto the cookies, if desired. Let sit until icing is dry, at least 2 hours or up to overnight. Store cookies in an airtight container for up to 1 week.
