Add cold, cubed butter to a large, microwave-safe mixing bowl and microwave in 10 second increments until butter is softened, but still slightly cool to the touch (about 30-45 seconds total).

Add the honey and ½ cup sugar. Mix (with a hand mixer or stand mixer) on medium speed until creamed together, about 2-3 minutes.

Mix in the egg yolks and vanilla on low speed until incorporated. Scrape down the sides and the bottom of the bowl with a spatula.

Sprinkle the flour evenly over top the wet ingredients, as well as the cornmeal, baking soda, baking powder, and salt. Mix on low speed until just incorporated.

Line a small baking sheet or plate with parchment paper.

Fill a small cereal- sized bowl with the remaining ⅓ cup sugar.

Using a large cookie or ice cream scoop, make about 10 even dough balls. Roll each dough ball gently between the palms of your hands to make it smooth and round, then toss it in the granulated sugar to coat the whole dough ball.

Set the dough balls on the parchment lined baking sheet or plate and transfer to the freezer to chill for at least two hours or overnight if possible.

Preheat the oven to 350˚F. Line two full-size baking sheets with parchment paper and arrange five dough balls per sheet.

Bake both sheets (at the same time) for 15 minutes, or until the cookies just begin to brown around the edges.

Let cool slightly before digging in. Enjoy!