Whisk together the flour, baking powder, and spices in a medium bowl. Set aside.

Using the paddle attachment on your stand mixer, cream together the honey, coconut oil and butter until well blended, about 3 minutes.

Add the egg and both extracts, one at a time, letting each mix in before adding the next.

Turn the mixer down to low and slowly add in the flour mixture. Continue to mix on low until all the flour is incorporated and the dough comes together. Remove bowl from mixer and use your hands to press together the dough if necessary.

Take the dough out of the bowl and divide it in thirds. Wrap each third in plastic wrap, flatten slightly into a disk, and chill in the refrigerator for at least 1 hour (or up to 24 hours).

After the dough has chilled, take out one of the disks and let stand on the counter for 5 minutes. Preheat your oven to 350°.

Lightly dust your countertop or work surface with flour. Remove the dough from the plastic wrap and dust each side with flour. Roll the dough to a quarter inch thickness. Dust your cookie cutters with flour, cut out the shapes from the dough, and transfer them to a baking sheet topped with parchment paper. Press the scraps back together and repeat.

Bake the cookies one sheet at a time for 10-12 minutes or until just starting to darken at the edges. Let cool 5 minutes before transferring to a wire rack or your belly or both.

Continue to cut and bake cookies until you’ve used all the dough.

Keep the cookies in a container at room temperature until you’ve gobbled them up or about a week, whichever comes first.