In a large mixing bowl, whisk together the flour, baking soda, baking powder, and fine sea salt until well combined.

In another bowl, cream together the softened unsalted butter, granulated sugar, honey powder, and lemon zest until light and fluffy, about 2-3 minutes.

Crack in one large egg into the creamed mixture and blend until fully incorporated.

In a separate bowl, combine the fresh lemon juice and whole milk, then set aside.

Gradually mix the dry and wet ingredients together in your main bowl, being careful not to overmix.

Wrap the dough in plastic wrap and chill it in the refrigerator for at least 1 hour or overnight.

While the dough is chilling, preheat your oven to 350°F (175°C) and prepare baking sheets lined with parchment paper.

Once chilled, roll out the dough on a floured surface and cut into your desired shapes.

Place the shaped cookies on the prepared baking sheets and bake for 13-15 minutes, or until the edges are golden brown.

Allow the cookies to cool completely on wire racks before icing and decorating.