Cream together butter and honey until smooth and fluffy, about 2-3 minutes. Gradually add molasses, mixing thoroughly.

Sift in flour, salt, and spices. Incorporate orange zest and vanilla extract until dough is cohesive.

Roll the dough into a log shape or press into a flat shape on a baking sheet. Wrap tightly in plastic wrap and refrigerate for 30 minutes.

Preheat oven to 350°F (180°C). Slice dough into 1/2-inch rounds and place on parchment-lined baking sheet. Bake for 12-14 minutes.

Allow cookies to cool for 5 minutes. Prepare glaze by whisking together icing sugar, orange juice, and Cointreau until smooth. Drizzle over cookies and return to oven for 3-5 minutes.