Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.

In a large mixing bowl, combine the softened butter, vegetable oil, granulated sugar, and packed light brown sugar.

Beat the mixture with a hand mixer or stand mixer on medium speed for 2 to 3 minutes, or until light, fluffy, and fully combined.

Add the room-temperature egg, vanilla extract, butter extract, and honey to the butter mixture.

Mix on medium speed until the wet ingredients are fully incorporated and the mixture is smooth.

In a separate bowl, whisk together the all-purpose flour, cornstarch, baking soda, baking powder, cream of tartar, yellow cornmeal, and salt.

Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined. Do not overmix, as this may result in a firmer cookie texture.

Using a large cookie scoop, portion the dough into 14 equal dough balls, approximately 3 tablespoons each.

Place the cookie dough balls on the prepared baking sheet, spacing them about 2 inches apart.

Bake for 8 to 10 minutes, or until the cookies are set and the edges are just beginning to turn lightly golden.

Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes.

Transfer the cookies to a wire rack and allow them to cool completely before frosting.

To prepare the honey buttercream frosting, place the softened butter in a medium mixing bowl.

Beat the butter until smooth and creamy.

Gradually add the powdered sugar and mix until fully combined.

Add the honey and vanilla extract, then mix until smooth.

If the frosting is too thick, add heavy cream 1/2 tablespoon at a time, mixing after each addition until the desired spreadable or pipeable consistency is reached.

Once the cookies are completely cooled, pipe or spread a generous amount of honey buttercream frosting onto each cookie.

If desired, drizzle a small amount of honey over the frosting before serving.

Serve immediately, or store according to the storage instructions.