In a small bowl, whisk together the flour, baking powder and salt. Set aside.

In a large bowl, cream together the butter and sugar. Add in the honey, egg, and vanilla and stir to combine.

Add in the dry ingredient mixture and stir to combine until a thick dough comes together. Transfer the dough to a piece of plastic wrap or parchment and pat into a rough disc before wrapping it up. Refrigerate for 30 minutes.

Preheat oven to 350 °F. Line two rimmed baking sheets with parchment.

On a well-floured surface, roll out the chilled dough to about a ¼-inch thickness. Use small cookie cutters to cut out cookies and place on baking sheet, about 1 inch apart.

Bake cookies for about 10-12 minutes, until crisp and lightly brown around the edges. Cool completely.

To make the buttercream dip, add the butter to the bowl of a stand mixer fitted with the paddle attachment and beat on medium-high until fluffy, about 30 seconds or in a medium bowl using a hand mixer.

Scrape down the sides and add in the powdered sugar slowly with the speed on low. Gradually increase speed to medium-high after all the sugar is incorporated. Whip for about 1 minute until light and fluffy.

Turn speed down to medium and stream in the vanilla and heavy cream. Sprinkle in the salt. Turn the speed back up to medium-high and whip for another minute, until very light in color and texture. Add in the sprinkles and mix in by hand.

To serve, add a generous dollop of the buttercream dip to a small bowl and serve alongside cookies.