Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a medium mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ginger, cloves, nutmeg, and salt.

In a large bowl, cream together the softened unsalted butter and granulated sugar for about 2-3 minutes until light and fluffy.

Add the large egg, orange zest, fresh orange juice, and vanilla extract to the butter-sugar mixture and combine until smooth.

Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until a soft dough forms.

Using a cookie scoop or your hands, drop rounded balls of dough onto the baking sheet, leaving about 2 inches between each.

Bake for 10-12 minutes or until the edges turn lightly golden.

Remove the baking sheet from the oven and let the cookies cool for 5 minutes before transferring to a wire rack.

For the glaze, whisk together the powdered sugar and fresh orange juice until smooth.

Once cooled, drizzle the glaze over each cookie and garnish with fresh orange zest.

Allow the glaze to set for about 15 minutes before serving.