Toast the sesame seeds in a skillet over medium-low heat until golden brown. Let cool and set aside.

In a small bowl, whisk together flour, salt, baking soda, and baking powder. Set aside.

In a small saucepan over low heat, melt the butter and stir in the honey until mixed.

In a medium bowl, combine brown sugar, granulated sugar, and the melted butter-honey mixture. Mix until smooth, then add the egg and vanilla extract.

Fold the flour mixture into the wet ingredients until just combined. Cover and refrigerate for 3-4 hours or overnight.

Divide the dough into 12 portions, rolling each into a ball.

Roll each dough ball in sesame seeds to coat.

Freeze the sesame-coated dough balls while preheating your oven to 350°F.

Bake on parchment-lined sheets, rotating trays halfway through, for 13-14 minutes until edges are golden.

Allow to cool on trays for 5-10 minutes before transferring to a wire rack.