In a large mixing bowl, whisk together the flour, salt, baking powder, baking soda and spices; set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium-high speed until light and fluffy, about 2 minutes. Add the molasses and egg and mix until combined. Add in the dry ingredients and mix until just combined. Divide the dough in two, form into disks, and wrap in plastic wrap. Chill the dough for at least one hour before rolling out.
Preheat oven to 350 degrees F. Line baking sheets with parchment paper or silicone baking mats. Roll the dough out on a lightly floured work surface to about ¼-inch thickness. Cut with cookie cutters. Place cut out dough onto prepared baking sheets, about 2 inches apart. Bake for 10 minutes, rotating the pans halfway through baking. Remove from oven and let cool on the baking sheets for 10 minutes. Transfer to a wire rack to cool completely.
For the Orange Glaze:
In a small bowl add the powdered sugar and 3 tablespoons of orange juice. Mix with a fork until combined. Continue to add orange juice, 1 teaspoon at a time, until desired consistency is reached.
Place a wire rack over a cookie sheet; set aside. Pour the glaze into a shallow pie plate. Dip the cookies, face down, into the glaze. Let excess glaze drip off and then place the cookies onto the wire rack. Allow to dry at least 1 hour before serving. To speed up the process, pop them into the refrigerator and the glaze will set in about 20 minutes.