Whisk together flour, cardamon, baking powder, and baking soda in a large bowl.

In a stand mixer with the paddle attachment, combine the butter, sugar, honey, and salt on medium speed until batter is creamy and light in colour.

Add the eggs and vanilla and beat until well combined.

On low speed, gradually add in the flour mixture until just combined. Scrape down the bowl as needed.

Cover the dough with plastic wrap and chill for a few hours or overnight. Chilling is a a key step with these honey cookies so be sure not to skip this step.

When ready to bake, preheat oven to 350°F.

Line a baking sheet with parchment paper. Be sure to keep rest of dough cool in fridge while working in batches, as this cookie dough needs to be kept cool as they spread a lot in baking.

Crush your nuts if using into crumbly crumbs and place in a bowl.

Scoop and roll the dough into 1½-tablespoon-sized balls, then roll into crushed nuts until coated.

Place cookies on baking sheets about 2 inches apart until filled, but with ample space for spreading.

Bake one baking sheet at a time for 10 to 12 minutes or until the edges start to brown.

Get next bit of dough out and repeat until cookie dough is used.

Let cool on the pan for 5 minutes then transfer to a wire cooling rack to cool completely.