Preheat your oven to 350 degrees F and line 2 large cookie sheets with silicone mats or parchment paper. Set aside.
Whisk together the flour, ginger, cinnamon, clove and salt in a large bowl. Set aside. Combine the butter and brown sugar in the bowl of your stand mixer with paddle attachment fixed (or in a bowl with a handheld mixer is fine). Mix together, until smooth and creamy, about 2-3 minutes. Beat in the egg and then beat in the orange zest and vanilla extract until just incorporated. Reduce the speed on your mixer to low, and gradually add the flour mixture into the wet until it is well blended.
Pack the dough into a cookie press. Fit with your desired disk design. I used a flower shape. Press the dough out onto the prepare cookie sheets, spacing the cookies at least 1 inch apart. If you are using decorative sugar, you may sprinkle on at this time.
Bake until just firm to the touch, about 10-12 minutes. Let them cool for 1-2 minutes on the cookie sheets and then transfer to wire racks to cool the rest of the way.
Store in an airtight container at room temperature for about a week.