In a stand mixer, cream together ½ cup softened salted butter, ½ cup brown sugar, and ½ cup white sugar on medium speed for about 2-3 minutes until light and fluffy.

Add 1 large egg, 1 teaspoon vanilla extract, and ¼ cup honey to the butter-sugar mixture. Mix on low speed until fully incorporated.

In a separate bowl, whisk together 1 ½ cups all-purpose flour, ½ cup cornmeal, 2 tablespoons cornstarch, 1 teaspoon cream of tartar, 1 teaspoon baking powder, and ½ teaspoon baking soda. Gradually fold these dry ingredients into the wet mixture.

Cover the dough tightly with plastic wrap and refrigerate for about 1 hour.

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Using an ice cream scoop, portion out roughly 12 equal balls of dough and place them on the prepared baking sheet.

Bake the cookies for 10-12 minutes, or until the edges turn golden.

While the cookies are cooling, beat together ½ cup slightly cold butter, ¼ cup honey, 2 cups powdered sugar, and 2 tablespoons heavy cream until smooth.

Once your cookies are completely cool, generously spread the honey buttercream on top of each cookie.