Beat the butter, sugar and molasses until light and fluffy 1-2 minutes, add the egg, ginger, zest, salt, cinnamon and cloves, beat to combine, add the flour and combine. (dough will be stiff). Move to a flat surface gently knead to form a dough, divide in half and form each into a 8 inch log, Wrap in plastic and chill 4-5.
Pre heat oven to 350F / 180C. Slice into ¼ inch slices, place them on the parchment paper lined baking sheets and bake 10-14 minutes. Let cool 5 minutes on the baking sheet, then move to a wire rack to cool completely.
Drizzle with an orange glaze or dip half the cookie in melted white chocolate if desired. Enjoy!
ORANGE GLAZE
In a small bowl combine the powdered sugar and orange juice until smooth.
Notes
If you are using the orange cream glaze, I recommend using a little less of the ground cloves. For some reason the glaze brings out a stronger flavor of the cloves than the white chocolate.Unbaked icebox cookie dough will keep in the freezer for up to 3 months. Store in a freeze safe bag. Thaw dough in the refrigerator so it remains cold, then slice and bake as directed.Baked cookies can be stored at room temperature in an airtight container for up to a week or two. You can also freeze baked cookies in a freezer safe bag for up to 3 months.