Into large bowl, sift together flour, baking soda, salt, ground ginger, cinnamon, cloves, mace, mustard and black pepper.
In large bowl, with mixer on medium speed, beat butter, sugar and egg until fluffy, 3 minutes. Add molasses, zest and fresh ginger; beat until smooth. Stir in flour mixture in 3 batches. Stir in crystallized ginger.
Divide dough in half; shape into disks; wrap in plastic. Refrigerate at least 3 hours or up to 3 to 4 days.
To bake, heat oven to 375 degrees F. Line 2 baking sheets with parchment paper or silicon pads.
Place half of dough on floured surface; sprinkle with flour. Roll out to 1/4-inch thickness. Using 3-inch cookie cutters, cut dough into shapes; transfer to prepared sheets, spacing at least 1-1/2 inches apart. Reserve scraps.
Bake in 375 degree F oven 8 to 10 minutes or until puffed and slightly cracked on top. Transfer cookies to wire rack; let cool.
Repeat with second half of dough. Combine scraps and make one more batch. (Dont reuse again or dough will be tough.)
After cookies are completely cool, pipe outlines onto cookies or brush it over surfaces. Use icing to attach candies, raisins and nuts, as desired. Makes about 3 dozen 3-inch cookies.
In small bowl, stir confectioners sugar, lemon juice and teaspoon vanilla until good icing consistency. If too thick, add a little water. Cover surface directly with plastic wrap; keep at room temperature, up to 3 days.