Line 2 sheet pans with parchment paper, for easy clean up, and set aside.

Stir softened butter until smooth and creamy. Add the brown sugar and honey and stir well.

Sprinkle the salt and baking powder over the top and stir to combine. Add the flour and cornstarch. Stir until flour is incorporated. The dough will be shaggy.

Turn out onto a lightly floured surface and press dough in a ball. Knead a few times until fairly smooth then form into a ball again and press with your hands into a flat disk.

On a lightly floured work surface, roll out dough to a ¼ -inch thickness. Keep work surface, dough and rolling pin lightly (not too much) dusted with flour. Cut desired shapes and place on prepared pans. Re-roll scraps as many times as needed to use up the dough.

Place cutouts in the refrigerator for at least one hour or up to 24 hours. When ready to bake, preheat oven to 350˚F.

Remove cookies from the refrigerator. Sprinkle with coarse or regular sugar.

Bake for 9-12 minutes or until golden brown all over. Baking time will depend on the thickness of your cookies. Thicker than ¼-inch will take longer time. Rotate pans halfway through for even browning. Cool completely on a wire cooling rack before serving.