Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
In a large mixing bowl, combine the softened unsalted butter, granulated sugar, and light brown sugar. Beat until light and fluffy, about 2-3 minutes.
Add the room temperature eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
In another bowl, whisk together the all-purpose flour, cornstarch, baking powder, baking soda, ground cinnamon, and kosher salt.
Gradually add the dry mixture to the wet ingredients, mixing until just combined.
Using a cookie scoop, drop generous tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes or until the edges are lightly golden.
While the cookies are baking, prepare the honey glaze by beating together the softened butter, confectioners sugar, honey, and milk until smooth.
Once the cookies are out of the oven, let them cool on the baking sheets for about 5 minutes before transferring to a cooling rack. Drizzle the honey glaze over the warm cookies.
