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Begin by adding the softened butter, brown sugar, and white sugar to a bowl. Cream together in a stand mixer or by hand for 2-3 minutes until light and fluffy. Add in the egg, vanilla, and honey and mix again until incorporated.
In a separate bowl mix together the flour, cornmeal, cornstarch, cream of tarter, baking powder, and baking soda. Slowly add to the wet ingredients and mix until no flour remains but don't over mix.
Let the dough chill in the fridge covered for 1 hour.
Preheat oven to 350F.
Use an ice cream scoop to make 12 large cookie dough balls. Place 6 on each sheet pan and flatten down slightly with a glass.
Bake in the oven for 10-12 minutes until the edges are slightly brown. Let the cookies finish cooking on the sheet pans before removing to a wire rack.
Make the buttercream by mixing the butter, honey, powdered sugar, vanilla, and heavy cream together. If you want it sweeter add another ¼ cup of powdered sugar. Add more heavy cream until you reach your desired texture.
Spread onto the cookies and top with more honey and flakey salt and enjoy!