Preheat oven to 170C/ 150C fan-forced. Line 4 baking trays with baking paper. Beat butter, sugar, honey and cinnamon in the large bowl of an electric mixer until well combined. Add egg and vanilla and beat until just combined.
Add sifted flour and beat on low speed until just combined. Transfer mixture to a lightly floured surface.
Bring the dough together with your hands. Cut dough in half. Roll each piece of dough between 2 sheets of baking paper until 4mm thick. Place on a tray and refrigerate for 15 minutes or until firm.
Use 8-9cm Christmas cutters, such as snowflakes, trees, stars or angels, to cut shapes from dough. Alternatively, use a sharp knife to cut tag shapes or triangles. Place cookies onto the trays lined with baking paper. Press leftover dough together and repeat (you may need to refrigerate again).
Using a chopstick or a straw, make a small hole in the top of each biscuit for hanging. Place trays in freezer for 10 minutes or until dough is firm.
Bake cookies for about 15 minutes, or until light golden brown. While cookies are hot, use chopstick or straw to redefine the hole in the biscuit. Allow cookies to cool on trays for 10 minutes before transferring to a wire rack to cool completely.
Pipe Queen Icing over cookies. While icing is soft, press on decorations if desired. Allow to dry.