Instructions
Step 1: In a bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt.
Step 2: In another bowl, cream together the butter and brown sugar until light and fluffy.
Step 3: Beat in the egg, molasses, and vanilla extract until well combined.
Step 4: Gradually add the dry ingredients to the wet ingredients and mix until a dough forms.
Step 5: Divide the dough, wrap it, and chill in the refrigerator for at least 1 hour.
Step 6: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
Step 7: Roll out the dough on a floured surface and cut into gingerbread shapes.
Step 8: Place cookies on the baking sheet and bake for 8–10 minutes.
Step 9: Let the cookies cool completely before decorating.
Step 10: Mix powdered sugar with milk to create icing and decorate as desired.
Storage and Reheating Tips
Store cookies in an airtight container at room temperature for up to 1 week. For longer storage, freeze undecorated cookies for up to 2 months. Decorated cookies should be kept in a single layer to preserve the icing.
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