In a large mixing bowl, beat together ½ cup softened butter and ½ cup granulated sugar until light and fluffy, about 3-5 minutes. Add in 1 egg and 1 teaspoon vanilla extract until well combined. Gradually incorporate 1 cup flour, 1 cup cornmeal, and 2 teaspoons baking powder until a soft dough forms.

Wrap the prepared dough in plastic wrap and refrigerate for at least 30 minutes.

Preheat your oven to 350°F. Line a baking sheet with parchment paper. Scoop tablespoon-sized portions of chilled dough onto the prepared sheet, flattening them slightly. Bake for 10-12 minutes or until golden around the edges.

While the cookies cool, prepare the honey buttercream frosting by beating together ½ cup softened butter, 2 cups powdered sugar, ½ cup honey, and 1 teaspoon vanilla extract. Add a splash of milk or cream if needed.

Once the cookies are cool, generously frost the top of each cookie with the honey buttercream.

Store cookies in an airtight container at room temperature for up to 5 days.