Preheat your oven to 350°F. Line a baking sheet with parchment paper and set aside.
To a large bowl with your hand mixer or the bowl of your stand mixer with paddle attached, add softened butter, shortening and light brown sugar. Mix on medium until creamed together. (2-3 minutes)
Add your egg and beat into the mixture until creamy and well incorporated.
Add in your vanilla and honey and mix in.
Add your dry ingredients: flour, cornmeal, salt, baking powder and baking soda and mix in with a rubber spatula until no dry bits remain.
Using a size 30 or 2 tbsp scoop, scoop cookies onto baking sheet leaving about 3 inches between.
Bake in the oven on the center rack for about 11 minutes. Edges will be golden brown, cookies will still be quite soft. Take them out and let them cool on the baking sheet for 2-5 minutes before transferring to a wire cooling rack.
Optional: While your cookies cool, create the frosting.
In a bowl with your hand mixer or the bowl of your stand mixer with paddle attached, add ½ cup of salted butter, 2 cups of powdered sugar, and cinnamon and beat together for 3-5 minutes. Frosting should be smooth but thick.
Add in 2 tbsp of heavy whipping cream and beat for another minute.
Switch to a whisk attachment and whip the frosting for another 2-3 minutes until it is lighter and fluffier.
When the cookies have completely cooled, frost with a light layer. Enjoy!
