In a stand mixer, beat salted butter, light brown sugar, and granulated sugar until fluffy for 2-3 minutes. Add eggs one at a time, mixing well after each. Add vanilla and honey, blending until smooth.

In a separate bowl, whisk together all-purpose flour, yellow cornmeal, and baking powder. Gradually add dry mixture to wet ingredients, mixing gently until just combined.

Cover the mixing bowl with plastic wrap and refrigerate the dough for 10-15 minutes.

Preheat oven to 350°F (175°C) and line baking sheets with parchment paper. Scoop about 1/4 cup of dough, roll into a ball, flatten slightly, and place 6 on each baking sheet.

Bake cookies for approximately 14 minutes, until edges turn golden and centers remain soft. Let cool for a few minutes before transferring to wire racks.

Cool cookies completely for about 20 minutes. Prepare honey buttercream frosting and spread generously over each cookie.