Cream the butter and sweeteners: In a large mixing bowl, beat together the softened butter, honey, molasses, vanilla extract, and salt until smooth and creamy, about 1 minute.

Add zest and spices: Mix in the orange zest (and dehydrated orange if using), followed by all the spices.

Incorporate the flour: Gradually add the flour, mixing until a soft dough forms. The dough should be pliable and slightly sticky. If it’s too sticky, add a bit more flour. If it’s too stiff, add a splash of milk or water.

Chill the dough: Cover the dough and refrigerate for about 30 minutes to firm it up. This makes shaping easier and helps the flavors develop.

Preheat oven and prepare cookies: Preheat your oven to 175°C (350°F). Roll dough into balls (1 tsp to 1 tbsp each depending on your desired size). If using a cookie stamp, dust the dough balls and stamp with flour before pressing down. Alternatively, roll the dough and use cookie cutters.

Bake: Arrange cookies on a baking sheet lined with parchment paper and bake for 10–14 minutes, depending on size. Edges should be lightly golden, and the centers just set. Slight underbaking is ideal to keep the texture tender.

Make the glaze: While cookies bake, whisk together the icing sugar, orange juice, Cointreau (if using), and clove. The glaze should be thick yet pourable.

Glaze and finish baking: Once cookies are out of the oven and cool enough to handle, dip or drizzle each cookie with the glaze. Return cookies to the oven for another 1–2 minutes to help the glaze set and crackle slightly.

Cool and store: Let cookies cool completely on a wire rack. Store in an airtight container for up to one week. The flavors deepen after a day or two.