Preheat oven to 325 degrees.

In a stand mixer, cream together the butter, sugar, and honey for the cookies.

Add in the honey, mix to combine, then add in the egg.

In a separate bowl, whisk together the dry ingredients. Slowly add them into the sugar and butter mixture.

Refrigerate the dough for 10 minutes before baking for best results.

Spoon out by heaping tablespoonfuls onto a parchment lined baking sheet. Bake for 12-15 minutes.

Let cool for 5 minutes then transfer to a wire rack to further cool.

While the cookies are cooling, cream together the butter and honey in a stand mixer. Slowly add in the powdered sugar. Continue to whip the frosting until its light. And the heavy cream at the end.

Fill a pastry bag or plastic bag with an end cut off. Pipe the frosting out onto the cookies and quickly garnish with sprinkles before the frosting sets.