Make the honey glaze by combining the butter, honey, powdered sugar, and vanilla in a sauce pan over medium heat. Stir constantly until fully combined. Turn down the heat to low and keep the glaze on the stove, stirring periodically, while you make the cookies.

Preheat the oven to 350°F (180°C) and line a cookie sheet with parchment paper or a silicone mat.

To make the cookies, cream together the butter and sugar with a stand mixer. Mix for 2 minutes or until the mixture is light in color and fluffy in texture.

Scrape the sides and add in the eggs, vanilla extract, and butter flavoring. Mix until well combined.

Next, add the flour, corn meal, baking powder, and salt to the mixer and mix until the cookie dough comes together.

Portion out the dough using a #40 scoop (1 1/2 Tbsp) and press down on the top of each scoop to flatten just slightly.

Bake at 350° for 10-12 minutes or until the cookies no longer look wet and glossy on top.

Pull the cookies out of the oven and brush the top of each cookie with glaze. Allow the cookies to cool on the pan for 10 minutes before moving to a wire rack to completely cool.

While the cookies are cooling, make the buttercream by mixing the butter and honey until smooth and creamy.

Add 1/2 cup of powdered sugar at a time, mixing until incorporated before adding more. Add a splash of milk as needed to bring the mixture together. Repeat until all the powdered sugar is added.

Add in the vanilla and mix on high speed until nice and fluffy. You’re looking for a consistency that will scoop with a cookie scoop and keep its shape. Do not over whip or else you will lose that scoop-able buttercream.

Once the cookies are cool, use a small cookie scoop (I used my 1/2 tsp scoop) to drop a dollop of buttercream in the middle of each cookie. ENJOY!

Store at room temperature in an air tight container for 3-5 days.