If you use whole spices, grind them with the help of a mortar and pestle or a spice grinder. Prep and keep together with your spices.
In a mixing bowl combine the dry ingredients for the dough, the all purpose flour, brown sugar, baking powder, and spices (ginger, clove, cinnamon, lemon zest).
Make a well and add the wet ingredients, the yolk, butter and molasses. Crumble the ingredients in.
Pour in some water, not everything, and combine and form your dough. Add more water step by step until you have created a smooth dough. The dough should not be sticky nor should it be too dry.
Wrap the dough in plastic wrap and cool for at least 30 mins so that it gets at least hard. That way it will be easier to roll it out.
Dust the working surface with flour. Cut the dough in two and dust as well.
Roll out dough to a ⅛ - almost ¼ inch or 3 - 5 mm thickness.
Preheat oven to 320° Fahrenheit/ 160° Celsius for about 9-11 mins.
Cut out cookies with a cookie cutter of your choice.
Place cookies on a baking sheet lined with parchment paper. Keep some distance between the cookies.
Bake at 320° Fahrenheit/ 160° Celsius for about 9-11 mins.
Allow the cookies to cool.
For the icing sugar deco
Combine powdered sugar with lemon juice to a smooth icing sugar.
Pour icing sugar into piping bag with a small nozzle.
Decorate cookies with the piping bag to your liking.
Allow the cookies with the icing sugar to dry.
Place cookies into a tin box lined with parchment paper to store.
Please weigh your ingredients to get the ratio right. I don't recommend using cup measurements for solid ingredients when baking. Baking is an exact science.Choose a cookie cutter.Decorate cookies to your liking.