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Combine the all-purpose flour, almond flour, baking soda, salt, lemon zest, ginger, cinnamon, cardamom, nutmeg, cloves, and white pepper in a medium bowl.
Beat the butter and brown sugar with the paddle attachment of a stand mixer (or with a handheld electric mixer) until light and fluffy. Add the molasses, eggs, and vanilla and beat until thoroughly combined. Add the flour mixture and stir gently to combine. Wrap the dough in foil or plastic wrap (or simply cover the bowl) and refrigerate for at least 2 hours and up to 3 days.
Heat the oven to 350°F and grease one or two baking sheets. Drop the dough by the rounded tablespoonful onto the baking sheet(s), leaving 2 inches between cookies. Bake until the cookies are firm and their edges are golden brown, about 10 minutes. Let cool for 5 minutes on the baking sheets, then transfer the cookies to wire racks or paper towels to finish cooling. Repeat with the remaining dough.
When the cookies are completely cool, whisk together the powdered sugar and the lemon juice. Drizzle or spoon the glaze over the cookies. Serve immediately, or store in an airtight container at room temperature for up to a few days.