• In the bowl of a stand mixer, beat the butter on medium speed until light and fluffy, about 1–2 minutes. Add the brown sugar and molasses, and beat on medium-high speed for 1 minute. Add the egg and vanilla, and beat on medium for 2 minutes.
• In a medium bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, allspice, cloves, and nutmeg. With mixing speed on low, gradually add the dry ingredients, mixing just until combined. The dough will be soft and sticky. Divide the dough into two chunks. Place each portion of dough onto a piece of plastic wrap, flatten, and seal. Place in the refrigerator to chill for 4 hours or overnight (DO NOT bake the dough without chilling it first).
• Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Line baking sheets with parchment paper or baking mats; set aside.
• Generously flour your countertop. Roll out one disc 1/4-inch thick. Using cookie cutters, cut out desired shapes. Place cookies 1-inch apart on the prepared baking sheets. Re-roll dough scraps and cut out additional shapes as needed. Repeat the same process with the remaining disc of dough (or refrigerate it for up to 4 days or freeze it for 2 months).
• Place in the oven and bake for 8–10 minutes or until the edges are crisp and the centers are soft, but baked. Remove from the oven and allow the cookies to cool on the sheets for 2–3 minutes before transferring them to a wire rack to cool completely.

For the Icing

• In a small bowl whisk together the powdered sugar, water, vanilla, and salt. Add more water if needed to reach the desired consistency (soft but not too runny, thick but pipeable). Using a pastry bag fitted with a small round tip, pipe desired decorations. Allow the icing to set for 15 minutes before serving.