In a large mixing bowl, using an hand held mixer cream together the butter, sugar and honey until well combined. Add the egg and vanilla, and continue to mix until smooth.
In a medium mixing bowl, mix together the all-purpose flour, whole wheat flour, baking powder and cinnamon.
Mix the dry ingredients into butter mixture. You might need to get in there with your hands and knead it just until it comes together.Shape the dough into a ball, and wrap in plastic wrap and refrigerate for at 30 minutes.
Pre-heat the oven to 350°F (180°C). Line a baking sheet with parchment paper and set aside.
Place dough onto parchment paper and place another paper on top of dough, and roll the dough to a ¼-inch (6 mm) thickness.
Using any cookie cutters of your choice) I like to use animal cookie cutters, cut out the dough into shapes. Place the crackers 1-inch (3 cm) apart onto the prepared baking sheet.
Bake for 8-10 minutes, or until lightly golden brown around the edges.
Let cool for at least 5 minutes. ENJOY!
Notes
Stored cooled cookies in an airtight container at room temperature for up to 7 days.You don't have to chill you can use it straight away but it's a little easier to roll when it has chilled for a bit. Heres the animal cookie cutters I used!