In the bowl of an electric mixer that is fitted with a paddle attachment, cream the butter and sugar until light and fluffy. Add the egg, molasses, and honey, and mix thoroughly. Scrape down the bow with a rubber spatula.
Sift together the salt, baking powder, and flour, and add it to the creamed ingredients. With the mixer operating on slow speed, mix the ingredients just until it forms a thick dough. Wrap the dough in cellophane and refrigerate it for at least 1 hour.
Preheat an oven to 350 degrees Fahrenheit. Roll the dough out to approximately 1/4 inch thick and cut into desired shapes. Bake the cookies on a lightly oiled cookie sheet in the preheated oven for approximately 10 minutes, or until they begin to brown around their edges. Cool on a wire rack and, if desired, ice the cookies with simple sugar icing.
Pour a small amount (1/4 cup) of cool milk or water into a bowl and stir in enough powdered sugar to form a thick batter. Store any unused icing in a sealed container at room temperature (if made with water), and in the refrigerator (if made with milk).