1. Take the butter and eggs out of the refrigerator 1 to 2 hours before baking so they come to room temperature. Measure all ingredients and line baking sheets with parchment.

2. Zest the oranges using a microplane or fine grater, avoiding the bitter white pith. Measure out 2 tablespoons zest and reserve extra for garnish.

3. In a large bowl, cream the softened butter and granulated sugar together for 3 to 5 minutes until light, fluffy, and pale. Scrape down the bowl as needed.

4. Beat in the eggs one at a time until fully combined. Add the honey and molasses and mix until smooth, then mix in the orange zest.

5. In a separate bowl, whisk together the flour, baking powder, salt, cloves, cinnamon, ginger, nutmeg, and cardamom until well combined.

6. With the mixer on low, gradually add the dry ingredients to the wet ingredients, mixing just until no dry flour streaks remain. Do not overmix.

7. Pour in the orange juice and mix on low only until incorporated. The dough will be soft and slightly sticky.

8. Divide the dough into two disks, wrap each tightly in plastic wrap, and chill for at least 2 hours or up to overnight.

9. When ready to bake, preheat the oven to 375°F (190°C). Line baking sheets with parchment or silicone mats.

10. On a lightly floured surface, roll one dough disk to about 1/4 inch thickness. Cut out cookies with a 2 inch round cutter or desired shapes.

11. Transfer cookies to the prepared baking sheets, leaving 1 to 2 inches of space between them. Gently re roll scraps once or twice and cut more cookies.

12. Bake one sheet at a time for 8 to 10 minutes, until edges are lightly golden and centers are just set. Do not overbake.

13. Cool cookies on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Repeat with remaining dough.

14. For the glaze, sift powdered sugar into a bowl. Whisk in orange juice a teaspoon at a time until smooth and pourable but not too thin. Stir in orange zest if using.

15. Once cookies are completely cool, drizzle, dip, or spread with glaze. Garnish with extra orange zest if desired and let the glaze set.

16. Store cookies in an airtight container at room temperature for 3 to 5 days, or freeze unglazed cookies for up to 3 months and glaze after thawing.