Step 1

LINE two cookie sheets with Reynolds Kitchens® Unbleached Parchment Paper; set aside.

Step 2

BEAT butter with an electric mixer in a large bowl on medium speed for 30 seconds. Add 3/4 cup brown sugar and honey. Beat until combined, scraping sides of bowl occasionally. Beat in the egg and vanilla until combined. Beat in the all-purpose flour, whole wheat flour, 1 teaspoon of the cinnamon and baking soda until well combined.

Step 3

DIVIDE dough into four portions. Wrap each portion in parchment paper and chill about 1 hour or until easy to handle.

Step 4

COMBINE remaining 1 teaspoon cinnamon and 2 teaspoons brown sugar in a small bowl; set aside.

Step 5

PREHEAT oven to 350°F. Place one potion of dough on a lightly floured sheet of parchment paper; turn dough to coat both sides with flour. Place another sheet of parchment paper over dough and roll dough between the two sheets to ¼-inch thickness. Cut out shapes with 1½-inch animal cookie cutters. Place 1-inch apart on prepared cookie sheets. Sprinkle lightly with brown sugar mixture.

Step 6

BAKE 8 to 10 minutes or until edges are firm and just starting to brown. Slide parchment paper with cookies onto a wire rack; cool completely.