In a large bowl stir together both flours, baking soda, salt and spices, set aside.

In the bowl of a stand mixer with the paddle attachment, beat together the butter and sugar on medium-high speed until they're pale in color and creamy, approximately 4-6 minutes. Scrape down the sides of the bowl at least once.

Add in the egg and beat for another minute, scraping down the sides. Add in the molasses, orange zest and vanilla and beat for another couple minutes so that everything is well incorporated.

Pour in the flour mixture and beat on low speed just until combined, scraping down the sides of the bowl as needed. Wrap the dough in plastic wrap and flatten it into a disc. Refrigerate for at least 2 hours or overnight.

Preheat the oven to 350° F. and line baking sheets with parchment paper.

Lightly flour a clean hard surface and your rolling pin. Cut the dough into 4 equal pieces then roll it out until it's approximately 1/8 - 1/4 inch thick.

Dip your cookie cutter(s) into the flour and shake off any excess. Cut out the cookies and place them on the prepared baking sheet. Repeat the process with the remaining dough. The scraps may be gathered into a ball and rolled out again. You may need to chill them again if they're too soft.

Bake the cookies for 8-10 minutes or until they're golden brown around the edges. Let them cool for a minute on the baking sheet before removing them onto a wire rack to cool completely.

Whisk together the powdered sugar, orange zest, orange juice and salt in a bowl. Use a spoon to drizzle the glaze over the cooled cookies.