Stir together in a bowl the buttermilk and soda. It will become bubbly and thick.
Add the honey and molasses and stir to combine. In a bowl of a stand mixer beat the butter until smooth, add the oil, sugar and vanilla.
Beat for 3 -4 minutes until light and fluffy.
Beat in the egg, followed by the molasses and honey mixture. It will look curdled but that's ok.
Stir in the remaining ingredients. The dough will be thick and slightly wet. At this point it's a good idea to wrap the dough in plastic wrap and refrigerate overnight or even a few days to allow the flavours to mature.
When ready to bake, heat the oven to 350ºF/180ºC. Line baking trays with baking paper.
Use baking paper dusted with flour to roll out the dough. It will be sticky so be liberal with the flour. Roll the dough to about ⅓ inch/1 cm thick.
Cut into desired shapes with cookie cutters or simply squares with a knife. Arrange on prepared baking trays allow a little room for spreading.
Bake for 12-13 minutes. Don't overbake.
To make icing
Make the icing as soon as the trays go into the oven, by beating all the ingredients together until a smooth consistency.
Once the cookies are out of the oven and still warm, paint with the icing.Leave as is or embellish as desired.Allow to cool on a wire rack.