Sift the flour, baking powder and baking soda to a bowl. Set aside.
Melt the butter in a saucepan over low heat. Once it’s melted, remove from the heat.
Immediately add sugar, molasses, salt, orange zest, ginger, and the rest of the spices to the butter. Mix well until sugar melts and ingredients combine. Allow the mixture to cool.
Add the egg to the cooled mixture.
Use a hand mixer or a whisk to beat the ingredients for 1-2 minutes until glossy.
Add the dry mixture to the wet ingredients and stir with a spoon or spatula to form a dough. The dough should be soft but pliable. (It’s okay if it sticks to your hands. Once it chills, it will be easy to handle.)
Divide the dough in half.
Shape each portion into rectangle-like thick sheets.
Wrap both tightly with plastic wrap and refrigerate for at least 1 hour. The dough should freeze well.
Preheat the oven to 160°C.
Line two baking sheets with parchment paper.
Roll out the chilled dough into thin sheets on a floured surface. (The thinner, the crispier; the thicker, the softer in the center.)
Dust the surface with flour, use powdered sugar, or roll it between two sheets of non-stick baking paper.
Cut various shapes close to each other to avoid waste.
Arrange the cut pieces on the prepared baking sheets with space between them.
Bake for about 10 minutes or until the edges start to darken.