In a medium bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking powder, ½ teaspoon of baking soda, and ½ teaspoon of kosher salt until fully combined.

In a large bowl, beat ½ cup of softened unsalted butter, ½ cup of light brown sugar, and ½ cup of granulated sugar until light and fluffy, about 3-4 minutes. Add ¼ cup of honey, 1 large egg, and 1 teaspoon of vanilla extract, mixing until well combined.

Gradually incorporate the dry ingredients into the wet mixture, stirring gently until a dough forms. Fold in 4 tablespoons of toasted sesame seeds. Cover the dough with plastic wrap and refrigerate for at least 2 hours, or overnight.

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop the chilled dough into 1.5-tablespoon portions, rolling in extra toasted sesame seeds. Bake for 10-12 minutes until edges are golden.

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