Preheat the oven to 350°F (175°C). Cream together ½ cup unsalted butter with ½ cup brown sugar and ¼ cup granulated sugar until light and fluffy, about 3-5 minutes.

Add 1 large egg to the mixture and beat until fully combined.

In a separate bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking powder, 1 teaspoon cinnamon, 0.5 teaspoon ground clove, 0.25 teaspoon nutmeg, and 0.5 teaspoon ginger.

Gradually incorporate the dry ingredients into the wet mixture, mixing on low speed until just combined.

Wrap the cookie dough tightly in plastic wrap and refrigerate for 30 minutes.

Lightly flour your surface and roll out the dough to about ¼-inch thickness. Use cookie cutters to cut into shapes.

Place the cut cookies on a parchment-lined baking sheet and bake for 12-16 minutes.

In a mixing bowl, combine 1 cup powdered sugar, the zest of 1 orange, and 2 tablespoons of Cointreau or orange juice. Stir until smooth and glossy.

Dip the tops of the cookies into the glaze or drizzle it over them.

For a glossy finish, return glazed cookies to the oven for 2-3 minutes to set the glaze.