In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and kosher salt until well combined. Set this aside.

In another bowl, beat the softened unsalted butter, light brown sugar, and granulated sugar until fluffy and smooth.

Add in the honey, egg, and vanilla extract, mixing until fully incorporated.

Gradually add the dry mixture to the wet ingredients, stirring until a smooth dough forms.

Fold in 4 tablespoons of toasted sesame seeds.

Cover the dough with plastic wrap and chill in the fridge for at least 2 hours, or overnight.

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

Scoop the dough into 1.5-tablespoon portions, roll the tops in remaining sesame seeds, and space them evenly on the prepared sheet.

Bake for 10-12 minutes.

Once baked, allow the cookies to cool on the pan for about 5 minutes before transferring them to a wire rack to cool completely.