Make the Cookies

1. Place the extra ⅓ cup of cornmeal into a shallow bowl and set it aside for later.
2. In a separate bowl, combine the flour, 1 cup cornmeal, baking powder, cornstarch, and salt. Whisk until evenly mixed and reserve.
3. Heat the oven to 350°F (175°C). Line two large baking sheets with parchment paper.
4. Using a stand mixer with a paddle attachment or a hand mixer, beat the butter, brown sugar, granulated sugar, and honey together for about 3–4 minutes, until the mixture looks pale and fluffy.
5. Add the eggs and vanilla extract, mixing until fully incorporated.
6. With the mixer on low speed, gradually add the dry ingredients, stopping as soon as no dry streaks remain.
7. Scoop large portions of dough (roughly ¼ cup each) onto the prepared baking sheets, spacing no more than six cookies per sheet.
8. Roll each dough mound in the reserved cornmeal, return it to the baking sheet, and gently press it down slightly using the bottom of a glass or cup.
9. Bake for 11–14 minutes, just until the edges are set while the centers still appear soft and underbaked. Once removed from the oven, firmly tap the baking sheet on the counter a few times to help the cookies settle.
10. Leave the cookies on the baking sheet and allow them to cool completely on a wire rack.

Prepare the Honey Butter Frosting

1. In a mixing bowl, beat together the butter, honey, vanilla, cinnamon (if using), salt, and half of the powdered sugar until a thick paste forms.
2. Add the remaining powdered sugar and mix on low until incorporated, then increase the speed and whip for about one minute until light and smooth.
3. If needed, add water one teaspoon at a time until the frosting reaches a spreadable consistency.
4. Spread or pipe the frosting generously over the cooled cookies. Finish with a light drizzle of honey and a sprinkle of flaky sea salt.