In a mixing bowl, add in the granulated sugar, orange zest, cinnamon, ginger, nutmeg and clove. Stir until combined.
Add in the butter and mix on medium until just incorporated. To avoid the cookies from puffing up when being baked, you want to mix the dough as little as possible.
Add in the orange extract, vanilla extract and egg. Mix until just combined.
Add in all of the flour and mix until it comes together and forms a dough ball.
Divide the dough into two balls. Roll the dough out into logs. Roll the logs into plastic wrap and place in the freezer overnight. Freezing the dough overnight, will allow the cookies to be sliced and will prevent the cookies from spreading when they're being baked.
Preheat oven to 350 degrees. Slice cookies and place on a parchment lined cookie sheet. Bake for 18 minutes or until the edges become golden brown.
Let the cookies cool for 5 minutes on the baking sheet. Place onto a cooling rack to finish cooling.
Icing
In a mixing bowl, add in the meringue and water. Whisk together for 1 minute until the mixture becomes frothy.
Add in the corn syrup, orange juice and orange extract. You can add less extract if you prefer. Whisk to incorporate.
Add in the powdered sugar and whisk until it becomes a thick icing. Pull up and pour some of the icing back into the bowl. The perfect flooding icing will take about 14 - 16 seconds to completely smooth out. If it is much quicker, add more powdered sugar. I would start with ¼ cup and go from there. If it's too thick, add another tablespoon of orange juice or water and test again.
Set aside about ¼ cup of white icing.
Add in the drop of orange color to the remaining icing and mix.
Pour into a disposable piping bag with a small round tip.
Outline the cookie with the orange and flood. Use a toothpick to spread the icing around and poke any air bubbles.
Using the whisk, flick the white icing over top of the orange icing while it's still wet. The white will sink in to the orange, but will look like a drizzle. If you want more control, add the white icing into a sandwich bag and cut a very small hole in the corner of the ball. Move your bag back and forth while using even pressure.
Let dry overnight. Serve!
Notes
The frozen cookie dough logs will last in the freezer up to 3 months.