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

1. In a large mixing bowl, beat together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
2. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
3. In a separate bowl, whisk together the all-purpose flour, cornmeal, baking powder, baking soda, and salt.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. The dough will be soft and slightly thick.
5. Scoop about 2 tablespoons of dough and roll it into a ball. Place the dough balls onto the prepared baking sheet, spacing them about 2 inches apart. Flatten the dough balls slightly with your fingers or the back of a spoon.
6. Bake for 8-10 minutes, or until the edges are lightly golden and the centers are set. Be careful not to overbake, as you want the cookies to remain soft and chewy.
7. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
8. For the honey butter drizzle, beat together the softened butter, honey, powdered sugar, and vanilla extract in a small bowl until smooth and creamy. Add 1-2 teaspoons of milk to adjust the consistency as needed.
9. Once the cookies have cooled slightly, drizzle the honey butter glaze over the top of each cookie.
10. Serve and enjoy the comforting flavors of Crumbl Cornbread Cookies!