Mix dry ingredients: In a medium bowl, whisk together flour, cornstarch, salt, baking soda, cinnamon, and nutmeg. Set aside.

Cream butter and sugar: In a large bowl, beat the butter and granulated sugar until creamy, about 1-2 minutes. Scrape the sides as needed.

Add wet ingredients: To the creamed mixture, add the egg, honey, and vanilla extract. Beat until just combined.

Combine with dry ingredients: Gradually mix in the dry ingredients until just incorporated. Avoid overmixing.

Chill the dough: Cover the dough with plastic wrap and refrigerate for at least 30 minutes, or overnight.

Prepare for baking: Preheat the oven to 350°F and line cookie sheets with parchment paper.

Shape cookies: Scoop the dough into balls and optionally roll in turbinado sugar. Place on the baking sheet, spaced apart.

Bake: Bake in the preheated oven for 10-12 minutes for larger cookies, or 7-9 minutes for smaller ones, until golden brown.

Cool: Let cookies cool on the pan for 5 minutes before transferring to a wire rack to cool completely.