Position a rack in the middle of the oven; preheat to 325°F. Line a baking sheet pan with parchment paper or generously grease or coat with nonstick spray.
In a large saucepan, melt the butter until fluid over medium heat, stirring. Remove from the heat. Stir the sugar, honey, and salt into the butter.
Stir the flour into the dough until evenly incorporated. Let it stand to firm up for 5 to 10 minutes. Scoop up the dough and drop in even 1 1/2-inch mounds (a medium cookie scoop works perfect), spacing 2 inches apart. Pat down the mounds into 2-inch rounds. If garnishing with flaky salt, add a few crystals to the cookie tops.