Directions
In a large bowl, beat the softened butter and brown sugar until creamy. Add the egg, molasses, and vanilla extract and mix until smooth. In a separate bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt. Gradually add the dry ingredients to the butter mixture and mix until a dough forms. Divide the dough into 2 portions, flatten each into a disk, wrap, and refrigerate for 1 hour. Preheat the oven to 350 degrees Fahrenheit and line baking sheets with parchment paper. Roll the chilled dough on a lightly floured surface to a 1/4-inch thickness. Cut into shapes and arrange on the prepared baking sheets. Bake for 8 to 10 minutes until the edges are set. Cool on the baking sheets for 5 minutes, then transfer to a rack. Whisk the powdered sugar and milk until smooth and use the icing to decorate the cooled cookies.