In a large mixing bowl, whisk together the flour, baking powder, baking soda, and kosher salt.

In a separate bowl, beat together the softened unsalted butter, light brown sugar, and granulated sugar until light and fluffy.

Add honey, egg, and vanilla extract to the butter mixture, mixing until smooth.

Gradually add the dry mixture to the wet ingredients, stirring gently. Fold in toasted sesame seeds.

Chill the dough in the fridge for at least 2 hours or overnight.

Preheat your oven to 350°F (175°C) and prepare a baking sheet with parchment paper.

Scoop tablespoon-sized portions of dough, roll in additional sesame seeds, and place on the baking sheet.

Bake for 10-12 minutes, until edges are golden and centers remain soft.

Let cool on the baking sheet for 5 minutes before transferring to a wire rack.

Store cookies in an airtight container for up to 5 days.