Position racks in upper and lower thirds of oven; preheat to 350F. Line two baking sheets with parchment paper. In a medium bowl, whisk together flour, baking soda, salt, and cinnamon until well combined.

In a large bowl with a mixer on medium speed, beat softened butter, honey, and brown sugar until light and fluffy, about 3 minutes. The mixture should look pale and hold soft peaks. Scrape down bowl as needed.

Beat in egg and vanilla until fully incorporated, about 1 minute. The batter will look slightly curdled at first but will smooth out.

Reduce mixer speed to low and gradually add flour mixture, beating just until no dry streaks remain. Do not overmix.

Using a flexible spatula, fold in chopped figs until evenly distributed throughout dough. The dough will be soft and slightly sticky.

Using a 1.5-tablespoon cookie scoop or two spoons, drop dough onto prepared sheets, spacing 2 inches apart. Bake until edges are set and golden brown but centers still look slightly underdone, 11 to 13 minutes, rotating sheets halfway through. Cookies will firm up as they cool.

Let cookies cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely. The honey keeps these cookies soft for days.