• In a medium saucepan, melt the butter over medium heat, stirring frequently. Continue cooking until the butter turns a deep golden brown and releases a nutty aroma, about 5–7 minutes. Watch closely to avoid burning. Once browned, measure out 4 tablespoons and place it in a medium size bowl (this is reserved for the brown butter frosting for the top of the cookie) transfer the remaining butter to a bowl of a stand size mixer or heatproof bowl and let it cool for about 20 minutes.
  18 tablespoons unsalted butter
• In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, cream together the cooled browned butter, granulated sugar, and light brown sugar on medium speed. Continue mixing until the mixture is light and fluffy, about 2-3 minutes. (This step is crucial for helping the cookies hold their shape.)
  ½ cup granulated sugar, ¼ cup light or dark brown sugar
• Scrape down the sides and bottom of the bowl with a rubber spatula. Add the whole egg and mix for 30 seconds. Scrape down the sides and bottom of the bowl again. Add the egg yolk and repeat.
  1 whole egg, 1 egg yolk
• Add the honey, vanilla extract, and butter extract to the mixture. Mix on low speed until well combined, scraping down the sides of the bowl as needed.
  2 tablespoons honey, 2 teaspoons vanilla extract, ¾ teaspoon butter extract
• Add the all-purpose flour, salt, cornstarch, baking soda, baking powder, and cornmeal to the bowl. Mix on low until evenly combined, being careful not to overmix.
  1 ½ cup all purpose flour, ¾ teaspoon salt, ¼ cup corn starch, ¼ teaspoon baking soda, ½ teaspoon baking powder, 1 cup cornmeal
• Using a 4-tablespoon-sized cookie scoop. Place the scooped cookie dough balls on a plate and cover with plastic wrap. Let the cookies chill for 30 minutes.
• Preheat your oven to 350°. Line two baking sheets with parchment paper and set them aside.
• Place the cookie balls on the prepared baking sheets, spacing them about 2 inches apart. You can bake 5 on each pan.
• Bake the cookies in the preheated oven for 13-15 minutes, or until the edges are lightly golden and the centers are set. The cookies will continue to firm up as they cool.
• Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

For the Honey Buttercream:

• You should have your browned butter cooled, add the 2 tablespoons of softened butter and beat the until smooth and creamy using an electric mixer on medium speed.
  2 tablespoons softened butter, 4 tablespoons browned butter from the recipe above
• Add the powdered sugar and mix on low speed until fully incorporated. Then, add the honey and a pinch of salt, and mix on medium speed until the buttercream is light and fluffy. If you frosting is a little runny, pop it in the freezer for 10 minutes (no longer) and the butter will solidify!
  ¾ cups powder sugar, 3 tablespoons honey, Pinch of salt
• Once the cookies are completely cooled, use a 1-tablespoon scoop to place a dollop of honey buttercream in the center of each cookie. Drizzle honey over the cookies before serving.