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Whip together butter and eggs in a stand mixer. Add sugars, honey, and vanilla.
In a separate bowl, whisk together dry ingredients. Gradually add to dry ingredients.
Separate dough into 12 even balls and refrigerate at least 1 hour.
Preheat oven to 350 degrees. Line two trays with parchment paper.
Bake for 15ish minutes, rotating halfway through.
Let cool completely before adding honey butter topping.
In a separate bowl, whip softened butter. Sift in powdered sugar. Whip. Add in vanilla, heavy cream, honey, and salt. Whip some more and add additional powdered sugar if needed for consistency.
Put in a ziplock bag and cut the tip to pipe.
Top cookies with honey butter topping, additional honey, and flakey sea salt.