Whisk together the flour, cornstarch, salt, baking soda, cinnamon, and nutmeg in a medium bowl. prep

In a separate bowl, beat the softened butter and granulated sugar together until creamy using a stand mixer or hand mixer (or mix by hand). This should take about 1-2 minutes on medium-high speed. prep

Add the egg, honey, and vanilla extract to the butter-sugar mixture and beat for 30 seconds on medium speed until fully combined. mix

Gradually add the dry ingredients to the butter mixture in two portions. Mix on low speed to combine without overmixing. Overmixing can lead to dense cookies. Once the dough is formed, stop mixing. mix

Cover the dough with plastic wrap and chill it in the refrigerator for at least 30 minutes, or overnight for best results. chill

Preheat your oven to 350°F and line two baking sheets with parchment paper. prep

After chilling, scoop out heaping 2-tablespoon portions of dough and roll them into balls (yielding 16 large cookies). For smaller cookies, use 1 tablespoon per dough ball (yielding 24 cookies). Optionally, roll the dough balls in turbinado sugar for extra sparkle. prep

Place the dough balls onto the prepared baking sheets, spacing them 2 inches apart. Slightly flatten the tops of the dough balls with your fingers. Bake for 10-12 minutes for large cookies, or 7-9 minutes for smaller cookies, until they turn golden brown. bake

Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to finish cooling. Continue baking until all dough has been used. finish