Combine flour, baking powder, and baking soda in a large bowl.

In the stand mixer bowl, cream butter and brown sugar until fluffy.

Mix in spices, salt, and orange zest. Then eggs and molasses.

Add the dry ingredients to the butter mixture at low speed.

Divide dough into five equal pieces and form each into a flat log.

Wrap in plastic wrap or wax paper and chill for at least 1 hour. If you will be chilling for longer than 1 hour, place your logs into a ziplock bag or airtight container.

Remove one log from the refrigerator and place it on a Silpat or parchment paper on your work surface. Using a rolling pin, roll the dough to 1/8" maximum thickness; the thinner they are, the crispier they will be. I roll my log on either the Silpat or parchment paper on which I will be baking the cookies. Lay a piece of parchment paper over the dough before you start rolling.

Using the larger cookie cutter, stamp out as many circles as possible, but don't try to remove the excess dough. It's easier to do that once the dough is chilled again.

To mark the inner circle, center your smaller round cookie cutter in the center of each cookie. Tamp down on the smaller cookie cutter just enough to leave a mark, but not enough to cut all the way through.

Put the parchment or Silpat with your stamped dough on a baking tray and slide it into the refrigerator for 15 minutes. (I found a rhythm of rolling out the next log of dough while the previous one was in the fridge for the 15 minutes chill.)

Preheat the oven to 350F°

Remove from the refrigerator, and using your straw, poke a two or four buttonhole pattern in the center of the cookies. The little hole plug comes out easiest if the dough is cold and you twist the straw a few times before you pull it out.

Once done with the holes, quickly peel away the dough scraps and space the cookies at least an inch apart from each other. All this is done best with the cool dough. (Refrigerate the dough scraps...I combined mine and rolled them out again, with no obvious deterioration in the cookie taste or texture)

Keep the cookies on a Silpat or parchment paper on a cookie sheet.

Once your button holes are punched and the cookies are sufficiently spaced, pop them in the oven for 11 minutes, until crisp but not darkened.

Let sit for 5 minutes, then transfer to a wire rack to cool.

Store in an airtight container.