Ingredients 

• 3 cup flour
• 2 tsp baking powder
• 1/2 cup honey
• 1 cup butter
• 1 egg
• 2 tsp vanilla extract
• 2 tbsp milk

Icing:
• 1/2 cup butter
• 1 cup honey
• 1/4 cup collagen powder
• 4 tbsp milk
• 2-3 tsp vanilla extract
Instructions:
1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, whisk together the gluten-free flour and baking powder. Set aside.
3. Cut the chilled butter into cubes.
4. In the bowl of an electric stand mixer fitted with the paddle attachment, combine butter and honey. Mix until well combined.
5. Add the egg, vanilla extract, milk and continue mixing until well incorporated.
6. Slowly add the flour mixture and mix until a thick dough forms.
7. Prepare a rolling surface by spreading a thin layer of flour. Form the dough into a large ball and place on rolling surface.
8. Use a piece of plastic wrap between the dough ball and rolling pin as you roll the dough. Roll dough until it's about 1/4 inch thick.
9. Use cookie cutters to cut into shapes, place on the prepared baking sheet, and bake for 10-12 minutes.
10. Remove from the oven and let cool on the cookie sheet for a few minutes before transferring to a wire rack to cool completely.
11. Beat room temperature butter until light and fluffy. Add honey, collagen, milk and vanilla and mix well.
12. Ice cookies and enjoy!