To make the honey glaze, combine 3 Tbsp softened salted butter, 2 Tbsp honey, 1/2 cup powdered sugar, and 1/2 tsp vanilla extract in a saucepan over medium heat. Stir constantly until fully combined. Turn down the heat to low and keep the glaze on the stove, stirring periodically.

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 3/4 cup softened salted butter and 3/4 cup granulated sugar with a stand mixer for 2 minutes or until the mixture is light in color and fluffy in texture.

Scrape the sides of the bowl and add in the 1 egg + 1 egg yolk, 1/2 tsp vanilla extract, and 1/4 tsp butter flavoring. Mix until well combined.

Next, add 1 3/4 cups all-purpose flour, 1/2 cup corn meal, 1 tsp baking powder, and 1/2 tsp 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°F 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 the warm honey glaze. Allow the cookies to cool on the pan for 10 minutes before moving to a wire rack to completely cool.