For the cookies:

1. Combine these dry ingredients (flour, baking powder, baking soda, salt ginger, cinnamon, cloves, and nutmeg) with a wire whisk.
2. In a separate bowl, beat softened butter with the sugar and egg until blended.  Add molasses and vanilla and blend with a spatula until combined.
3. Add dry ingredients into butter/ sugar mixture 1 cup at a time, and then stir until all of the flour mixture is incorporated and the dough is blended and smooth.
4. With your hands lightly floured, form a ball with the dough.
5. Wrap the dough in plastic and leave out at room temperature for about 2-3 hours. You can also refrigerate the dough overnight if you’d like to make the cookies the next day.  Prior to rolling the dough, leave at room temperature for several hours.
6. Preheat the oven to 375°.
7. Divide the dough into two parts.  Flour a large cutting board or surface for rolling out the dough.  Roll one part of the dough out to 1/4″ thick.
8. Use your favorite holiday cookie cutters to cut out cookies.  Then place the cookies about 1 inch apart on baking sheets lined with silicone baking sheets or parchment paper.
9. Continue this process for the other half of the dough.  Use scraps to repeat rolling out and making more cookies.  You will need to add bits of flour along the way to prevent sticking.
10. Bake the cookies 6-8 minutes.  Softer cookies will result from shorter baking time.  Cool the cookies on a wire rack.
11. Once the cookies are cooled, decorate as desired!

For homemade sugar glaze frosting:

1. Pour 1 cup of powdered sugar into a small mixing bowl, add 3 T of milk and 1 tsp vanilla.
2. Mix with a whisk until all lumps are dissolved.
3. Adjust amount of milk and sugar for desired consistency. Apply a thin layer of frosting to cooled cookies and add sprinkles.