Whisk together the flour, cinnamon, salt and baking soda; set aside.
In an electric mixer beat the butter and sugar until fluffy, 3 min. Beat in the egg, vanilla and honey. Add the flour mixture and mix until dough forms. Scrape sides and bottom of bowl to completely incorporate. Halve dough, wrap in plastic wrap and chill 2 hr or overnight.
Heat oven to 350°F. Line baking sheets with parchment.
On a lightly floured surface roll dough to just under ¼ inch thickness. Using 2- to 3-inch ornament cutters, cut shapes. Transfer to baking sheets and bake until cookies are just done, 7 to 9 min. While cookies are hot use a bamboo skewer to make holes in the top of each ornament for hanging (if desired). Cool on pans.
Fit a pastry bag with a #3 plain tip and fill with Royal Icing. Decorate cookies with icing, crystal sugar and sprinkles. Allow icing to set about 3 hours before storing. Keep in an airtight container for up to 3 days.
Honey and ground cinnamon add cozy flavor to a classic roll-out cookie dough.