Preheat the oven to 350°F (175°C). Line 2 baking sheets with parchment paper.

Whisk the all-purpose flour, ground ginger, ground cinnamon, ground cloves, baking soda, and salt in a mixing bowl.

Cream the unsalted butter with the brown sugar in a second mixing bowl until smooth.

Stir the molasses, egg, and 1/4 cup (60 ml) Canada Dry ginger ale into the butter mixture.

Fold the flour mixture into the wet mixture until the dough is just combined. Do not overmix.

Pat the dough into a disk. Roll it on a lightly floured surface to 1/4-inch (6-mm) thickness.

Cut the dough into ornament shapes. Transfer the shapes to the lined baking sheets.

Pierce a hanging hole near the top of each cookie with a skewer. Make each hole at least 1/4 inch (6 mm) wide.

Bake the cookies for 8 to 10 minutes until the edges are set. Cool the cookies on the baking sheets for 5 minutes.

Transfer the cookies to a wire rack. Cool them completely before glazing.

Whisk the powdered sugar with the remaining Canada Dry ginger ale until a smooth, dip-able glaze forms.

Dip each cooled cookie into the glaze. Smooth the glaze with a spoon and let it set on the wire rack.

Decorate the wet glaze with sanding sugar or crushed candy cane. Create striped patterns by dragging a skewer through lines of glaze if desired.

Allow the decorations to dry completely. Thread string through the holes only if using the cookies as temporary edible ornaments.