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Preheat the oven to 350 degrees.
Add the melted butter, brown sugar, and molasses to a large bowl. Stir until combined. Add in the egg yoke and mix.
Add in the remaining ingredients and mix until a shaggy dough forms.
Turn the dough out onto a lightly dusted surface and knead.
Roll the dough out to ¼ inch thickness and then use cookie stamps to imprint your desired design. Use cookie or biscuit cutters to finish cutting out the cookies.
Transfer the cut cookies to a lined baking tray and freeze for 10 minutes.
Bake the cookies on a lined baking sheet for 9-10 minutes.
While the cookies cool make the glaze by adding the powdered sugar and 1 tablespoon of bourbon and stir until combined. Add the vanilla and stir again. If the mixture is still thick and not a brushable consistency, add more bourbon for a little bit of time until the right consistency is reached.
Brush the glaze on top of the cookies and let set.