Preparation Steps

• In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
• Beat in the molasses and egg until well combined.
• In a separate medium bowl, whisk together the flour, baking soda, salt, ground ginger, cinnamon, cloves, and nutmeg.
• Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
• Cover the dough and refrigerate for at least 2 hours, or until firm enough to roll.
• Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
• On a lightly floured surface, roll out the dough to about 0.25-inch thickness.
• Cut out cookies using desired cookie cutters.
• Place cookies on the prepared baking sheets, about 1-inch apart.
• Bake for 10-12 minutes, or until the edges are set and lightly golden brown. Be careful not to overbake for chewy cookies.
• Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
• For the glaze, whisk together powdered sugar, milk, and vanilla extract until smooth. Drizzle over cooled cookies.