Cream the 1/2 cup of softened butter and 1 cup of granulated sugar until light and fluffy, about 3-4 minutes.

Add 1 large egg and 1 teaspoon of vanilla extract, mixing until combined, about 1 minute.

Combine 1.5 cups of all-purpose flour, 1 cup of cornmeal, and 2 teaspoons of baking powder, then add to the butter mixture, blending on low speed until dough forms.

Chill the dough in the refrigerator for 30 minutes.

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.

Shape tablespoon-sized portions of dough into balls, flatten slightly, and place on the baking sheet.

Bake for 10-12 minutes until edges are set and bottoms are light golden brown.

Cool on the baking sheet for 5 minutes before transferring to a wire rack.

For the frosting, mix 1/2 cup of softened butter, 2 cups of powdered sugar, 1/4 cup of honey, 1 teaspoon of vanilla, and 1-2 tablespoons of milk or cream until smooth.

Once cooled, frost the cookies and optionally drizzle with honey.