Cream the sugar, butter, and orange zest together until light and fluffy, about 3 minutes.
Whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, cloves, and nutmeg. Add the flour mixture to the butter and sugar and mix. Whisk together the egg, molasses, and orange juice. Add to the batter and mix. With a spatula, make sure you have everything mixed well. Pat the dough into a rectangle, wrap with plastic wrap and refrigerate for 1 hour.
Preheat the oven to 375 degrees and line baking sheets with parchment paper.
Dust a work surface with a little flour and roll the dough to between 1/8 and ¼ inch thick. Cut with cookie cutters and place on the prepared baking sheets. Bake for 8 – 10 minutes or until the cookies are set. Let cool on the pans for 5 minutes then remove to a wire rack to finish cooling.
Once cool, decorate the cookies with decorating icing.
*Make your own flour by combining 1¼ cups superfine or Asian white rice flour, ¾ cup tapioca starch, ½ cup glutinous or sweet rice flour, and 1 teaspoon xanthan gum.