In the bowl of your food processor add the flour, corn starch, baking powder, salt, brown sugar and cinnamon, whisk together. Add the pieces of butter and combine until you have coarse crumbs.
Then add the egg, honey and one tablespoon of milk, pulse until almost combined. (if dough is too dry then add another tablespoon of milk - mine was fine and I didn't need an extra). Move the dough to a flat surface and knead into a ball. Wrap in plastic and refrigerate one hour.
Pre-heat oven to 350F (180C) and line one or two cookie sheets with parchment paper.
On a floured flat surface roll dough into ¼ inch thickness and cut out cookies with your favourite cookie cutters. Place on prepared cookie sheet and bake for approximately 8-10 minutes, or until golden brown around the edges. Let cool completely before serving. Enjoy!
Notes
I would suggest very simple cookie cutter shapes for this because they tend to spread a little bit and lose some of that shape around the details. To get the edges a little bit sharper, you can cut the shapes out, put them on the tray, and then put them in the freezer for about 5-10 minutes.You can substitute with granulated sugar, but brown sugar offers a deeper flavor due to its molasses content, enhancing the taste.Store the cookies in an airtight container at room temperature, placing a piece of bread inside to help maintain their softness by providing moisture. They can also be frozen in a freezer safe bag or container, they will keep for up to 3 months in the freezer.