In a small saucepan, combine the honey and molasses over high heat and bring to a boil. Remove from heat and let cool for 10 minutes.

In a medium bowl, sift together the flour, baking soda, and salt. Set aside.

In a stand mixer fitted with the paddle attachment, beat the butter and brown sugar on medium speed until light and fluffy, about 5 minutes.

Add the spice mix, orange zest, and candied lemon to the cooled honey-molasses mixture. Stir well, then pour into the butter-sugar mixture. On low speed, beat until well combined, about 2 minutes. Scrape down the sides of the bowl, add the eggs, and beat on medium speed until fully mixed.

Gradually add the flour mixture to the butter mixture on low speed and beat until a soft, sticky dough forms. If necessary, add more flour, a spoonful at a time, to achieve the right consistency. Pour the dough into a container, cover tightly, and refrigerate overnight.

The next day, preheat the oven to 350°F (180°C) and butter a large sheet pan.

Scoop the dough into golf-ball-sized portions and place them on the prepared sheet pan, spacing them about 2 inches (5 cm) apart. Bake the cookies until golden but slightly gooey in the center, about 10–15 minutes. Transfer to a cooling rack and let cool completely.

In a small bowl, combine the confectioners’ sugar, orange zest, orange juice, vanilla extract, and salt. Stir until a thick, free-flowing glaze forms.

Spoon about 1 tablespoon of glaze onto each cookie and let dry at room temperature for about 30 minutes before serving.

Store leftover cookies in an airtight container at room temperature for up to 4 days.