In a stand mixer, cream together the butter, granulated sugar, and light brown sugar until light and fluffy, about 2-3 minutes.

Beat in the eggs one at a time, then add the vanilla extract and mix until smooth.

In a separate bowl, whisk together the flour, cornstarch, baking powder, baking soda, ground cinnamon, and salt. Gradually mix this into the wet ingredients.

Using a cookie scoop, portion the dough and form balls. Flatten slightly and create a spiral pattern on top of each disc.

Refrigerate the dough for about 30-60 minutes to prevent excessive spreading during baking.

Preheat oven to 350°F (175°C) and bake the cookies for 13-15 minutes until edges are set. Cool before transferring to wire racks.

Prepare the glaze by mixing the butter, confectioners' sugar, honey, and milk until smooth.

Allow cookies to cool completely before glazing them generously.