Preheat the oven to 350F. Line a baking sheet with parchment paper. Set aside.
In a stand size mixer fitted with the paddle attachment, cream the butter and brown sugar together until light and fluffy. About 3 minutes.
Add in the egg and egg yolk and continued to beat on medium speed for about 1 minute
Add the molasses and vanilla extract, mix on low just until incorporated
On the lowest speed, add in both flours, salt, baking powder, cinnamon, ginger, and cloves. Mix just until there are no more flour streaks.
Using a large cookie scooper, scoop out 8 equally sized cookie dough balls. Place them on the prepped baking sheet, and place them in the fridge while you make the crumb topping.
To make the topping: In a medium-size bowl, using your hands, mix all the ingredients until they are combined and have a “shaggy” look. There should be no flour streaks.
Once the crumb topping is done, coat the top of the cookies with the crumb until they are completely covered.
Bake for 14-16 minutes, while they are baking make the drizzle by combing both ingredients and mixing until incorporated
Once the cookies are done, let them slightly cool and drizzle with the icing.