Preheat the oven to 180ºC (350ºF) and liberally grease a 12-cup muffin tray with non-stick spray or butter.
Whisk together the flour, baking soda, and salt in a large bowl until combined. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, honey, and sugar together on a medium-high speed until pale and fluffy, about 3-4 minutes.
Add the egg and vanilla and reduce the mixing speed to medium, beating to incorporate well.
Shuffle in the dry ingredients in two parts, mixing well between each addition and scraping down the sides of the bowl as needed.
Drop 2 tablespoon size balls of dough into each muffin tray cavity and press down to level the tops. Bake for 10-12 minutes, or until the cookies are light golden brown around the edges and top. Keep a layer of aluminum foil on hand and check they aren’t browning too much around the 8-minute mark. If they are, cover with foil to avoid burning.
Remove the muffin tray to a wire rack and use a rounded tablespoon measure to press wells into the centre of each cookie. Allow the cookies to cool in the tray for at least 10 minutes before flipping them out onto a rack to finish cooling completely.