Preheat the 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, ground ginger, ground cloves, ground nutmeg, and salt until fully combined.

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

Add the egg, zest of 1 orange, fresh orange juice, and vanilla extract to the creamed mixture and beat until thoroughly combined.

Gradually add the dry ingredients to the wet ingredients and mix on low speed until just combined.

Drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.

Bake the cookies for 10-12 minutes, looking for lightly golden edges and centers that appear set.

Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack.

In a small bowl, whisk together the powdered sugar and fresh orange juice until smooth to prepare the glaze.

Drizzle the glaze over the cooled cookies using a spoon or piping bag.

Sprinkle additional orange zest on top of the glaze and allow it to set for about 15 minutes before serving.