Heat the oven to 375°F (190°C) and cover two baking sheets with parchment paper. The parchment provides a clean surface for shaping and releasing the cookies.

Beat the slightly chilled butter with both sugars at medium speed for 2 to 3 minutes, using a paddle attachment or hand mixer. Look for a lighter-colored, fluffy mixture rather than a dense butter-and-sugar paste.

Scrape the bowl thoroughly, beat in the whole egg for 30 seconds, then scrape again and beat in the yolk for another 30 seconds. The mixture should look evenly blended, with no streaks of egg collecting around the bowl.

Blend in the honey, vanilla extract, and butter extract at low speed, scraping any mixture clinging to the bowl. Stop when the wet ingredients form a uniform mixture with a buttery, vanilla aroma.

Mix in the flour, salt, cornstarch, baking soda, baking powder, and cornmeal at low speed just until the dough comes together. The finished dough should hold its shape, with no loose flour or dry pockets.

Measure two portions with a 3-tablespoon cookie scoop and roll them together, repeating to make about 7 large dough balls. Each combined portion should feel cohesive and moldable rather than loose or runny.

Arrange the portions about 2 inches apart on the lined sheets and press each into a roughly 3-inch-wide disk with a flat top. Keep the disks thick and even so the centers and edges bake consistently.

Bake for 12 to 14 minutes, checking for lightly golden edges and set centers. The centers should remain pale and tender-looking, without an obvious wet sheen.

Leave the cookies on their baking sheets for 5 minutes, then move them carefully to a wire rack and cool completely. The resting period lets their structure firm enough for transferring without breaking.

Beat the softened butter in a medium bowl with an electric mixer at medium speed. Continue until it looks creamy and smooth, without firm lumps.

Work in the powdered sugar at low speed, then beat in the honey and salt at medium speed. The finished buttercream should look fluffy and hold a rounded scoop rather than flow from it.

Top each completely cooled cookie with a centered dollop using a 1-tablespoon scoop, then finish with a honey drizzle before serving. The buttercream should keep its rounded shape on the cookie instead of melting into the surface.