In a small saucepan, combine 1 cup of water with 1/2 cup of granulated sugar and a handful of fresh thyme sprigs. Bring the mixture to a simmer over medium heat and cook for about 10 minutes. Strain the syrup into a bowl and let cool.

In a large mixing bowl, cream together 1/2 cup of softened unsalted butter, 1/2 cup of granulated sugar, 1/4 cup of brown sugar, and 2 tablespoons of honey until light and fluffy, about 3-4 minutes. Add in one large egg yolk, a pinch of nutmeg, and 1 teaspoon of vanilla extract.

In a separate bowl, whisk together 1 cup of cake flour, 1/2 cup of all-purpose flour, 1/2 cup of fine ground cornmeal, and 1/2 teaspoon of kosher salt. Gradually add this to the wet ingredients, mixing gently.

Cover the dough with plastic wrap and refrigerate for at least 1 hour.

Preheat the oven to 350°F (175°C). Drop rounded portions of dough onto a baking sheet lined with parchment paper and bake for 12-15 minutes.

In a bowl, whisk together 1 cup of powdered sugar, 2 tablespoons of cranberry juice, and 1 teaspoon of lemon juice until smooth. Add red food coloring if desired.

Once the cookies are cool, drizzle the glaze over each cookie or dip the tops into the glaze.