Preheat oven to 350 degrees. Line a cookie sheet with parchment paper. Set aside.
Sift the flour, salt, cloves, cinnamon, baking soda, and ginger in a mixing bowl. Set aside.
In a large bowl, add the butter and 1 cup of sugar and beat together until fluffy.
Add the egg and vanilla and beat until the egg is incorporated.
Add the molasses and orange juice to a small bowl. Stir to combine.
Alternate adding the dry ingredients and the molasses mixture, beating in each addition before adding the next.
Using a tablespoon cookie scoop, scoop the cookie dough and roll them into a ball.
Add the remaining sugar to a small bowl.
Roll the balls of cookie dough in the sugar until completely coated.
Place the cookies 2 inches apart on the prepared cookie sheet and bake for 8-10 minutes. Allow cookies to cool for 5 minutes before transferring to a cooling rack.
Icing
Add the powdered sugar, 2 tablespoons of heavy cream, and vanilla extract to a medium bowl. Whisk together.
Mix in an additional 1-2 tablespoons of heavy cream until the icing is thick but drippy.
Drizzle the icing over each cookie and set aside to harden.
Store in an airtight container at room temperature.