Easy Gingerbread Cookies

In a medium bowl, stir together the flour, baking soda, salt, cinnamon, ginger, allspice, and cloves. Set aside.
In a large bowl, whisk together melted butter and brown sugar until combined. Add in the molasses, egg, and vanilla extract and whisk until smooth.
Add the flour mixture into the butter mixture and fold together with a spatula until it forms a soft and crumbly dough.
Turn out the dough onto a sheet of plastic wrap and use your hands to press together to form a flattened disc. Wrap dough in plastic wrap and chill in the fridge for at least 4 hours or overnight.
When you’re ready to roll the dough out, leave the dough at room temperature for 15-20 minutes to soften before rolling. Meanwhile, preheat the oven to 350°F and line a baking sheet with parchment paper.
On a floured surface, roll the dough out to about ⅛” thick. Use cookie cutters of your choice to cut out your cookies and transfer them to a baking sheet. They won’t spread much at all so you can place them about ½” apart. Re-roll the scraps and repeat until you use up your dough.
Bake cookies for about 9-10 minutes. Let cookies cool on the baking tray for 5-10 minutes before transferring to a wire rack to cool completely before icing.

In a small bowl, stir together powdered sugar and milk until thick and smooth. If it’s too runny, add more powdered sugar. If it’s too stiff, add a bit more milk.
Transfer to a small piping bag and snip the tip of the bag off.
Pipe icing onto cookies and let dry completely, about 15 minutes, before storing.