Preheat oven to 350°F (180°C). Line baking sheets with parchment paper.

In the bowl of a stand mixer fitted with the paddle attachment, beat butter, granulated sugar, and honey at medium speed until well combined. Add egg; beat until combined, stopping to scrape sides of bowl. Beat in 1 teaspoon (4 grams) vanilla.

In a small bowl, whisk together flours, baking powder, cinnamon, and salt. With mixer on low speed, gradually add flour mixture to butter mixture, beating until just combined and no dry streaks remain.

Lightly dust work surface with all-purpose flour; on prepared surface, roll dough to ¼-inch thickness. Using assorted animal-shaped cutters, cut dough, and place 1 inch apart on prepared pans.

Bake until edges are set and surface is dry, 8 to 10 minutes. Let cool on pans for 10 minutes. Remove from pans, and let cool completely on wire racks.

In another small bowl, whisk together confectioners’ sugar and meringue powder; whisk in 2 tablespoons (30 grams) water and remaining ¼ teaspoon (1 gram) vanilla until smooth. Pour half of mixture into a third small bowl. Tint one bowl of glaze with food coloring as desired. Using a pastry brush or a small food-safe paintbrush, brush a thin layer of glaze onto cookies as desired. Let stand until glaze is dry, at least 2 hours or up to overnight. Store cookies in an airtight container for up to 1 week.