In a large bowl or stand mixer, combine softened butter, granulated sugar, and brown sugar. Mix together well - it might look crumbly that's ok.

Add the egg to the butter and sugar mixture and beat well until thick and creamy.

Add molasses, vanilla, salt, ginger (grated if using fresh), the grated zest from one orange, cinnamon, cardamom, cloves, and nutmeg. Beat together well until combined and creamy.

Add the flour and baking soda. Mix gently until it forms a crumbly dough.

Press the dough together into a disc, wrap with wrap, and refrigerate for at least 20 minutes - or overnight. While it chills, preheat the oven to 355°F (180°C).

Grease the molds with olive oil or vegetable oil and dust the inside with flour using a sieve. You can knock out any excess flour if you added too much.

Break a piece of cookie dough off from the disk and press it into the wooden mold, using your fingers to get it into the crevices. Leave a shallow indent on top for the jam.

Place a small teaspoonful of jam into the center of the mold.

Use your fingers or a rolling pin to flatten another small piece of cookie dough and place it on top to cover the jam. Remove excess cookie dough on the edges. If the jam leaks a bit - it's ok!

Carefully push the edges of the dough inwards, pulling them away from the edges of the mold with your fingers. Flip the mold upside down, and gently let the cookie dough fall out of the mold. If your mold is shallow, like mine, you may need to cut excess cookie dough left on the sides.

Pop the prepared, molded cookies into the fridge while you make the rest for better definition when baking. Then, place the cookies onto a parchment lined baking sheet into the preheated oven, leaving 1-2 inches of space between each cookie because they will puff up and out.

Bake the cookies for 12 minutes. They're ready when they're puffed up and slightly golden brown at the bottom. Once the cookies are baked you can use a spatula to transfer them onto a flat surface or cooling rack to cool completely. You can then bake any remaining cookies. The cookies will collapse as they cool and regain definition and detail.

Whisk powdered sugar and orange juice together to form a medium-thick glaze. It should fall off the whisk in a thin ribbon. If you make it too thick, you won't see any texture on the cookies.

Brush the glaze over the warm or cooled cookies with a pastry brush. You want the glaze to settle into the crevices, but not too much glaze that it will hide all of the details. If you plan on storing these for a while (i.e. including them in holiday cookie boxes) I recommend brushing the backs of the cookies too so that they're completely coated.

Let the glaze set for about 10-20 minutes. Enjoy immediately or store in an airtight container or bag and enjoy later! These cookies become softer and taste even better the next day.