In a large mixing bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon kosher salt until well combined. Set aside.

In a separate bowl, beat ½ cup of softened unsalted butter with ⅓ cup light brown sugar and ⅓ cup granulated sugar until light and fluffy, about 3-4 minutes. Gradually add ⅓ cup honey, 1 large egg, and 1 teaspoon vanilla extract.

Slowly mix the dry ingredients into the wet mixture until a smooth cookie dough forms. Fold in ½ cup of toasted sesame seeds. Cover and refrigerate for at least 2 hours.

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Use a cookie scoop to portion out tablespoons of dough, rolling each in additional sesame seeds. Place 2 inches apart and gently flatten them.

Bake for 10-12 minutes until edges are golden, while centers remain soft. Cool on the baking sheet for 5 minutes, then transfer to a wire rack.