In a large mixing bowl, beat together ¾ cup of unsalted butter, 1 cup of brown sugar, and ½ cup of unsulphured molasses with an electric mixer until creamy and smooth, about 3-5 minutes.

Add in one large egg and 1 teaspoon of vanilla extract, mixing until fully combined and velvety.

In a separate bowl, whisk together 4 cups of all-purpose flour, 1 teaspoon of baking soda, ½ teaspoon of salt, and your fragrant spices—1 tablespoon ground ginger, 1 tablespoon ground cinnamon, ½ teaspoon ground cloves, and ½ teaspoon ground nutmeg.

Gradually combine this dry mixture with the butter mixture using low speed on your mixer until a cohesive dough forms, which should take about 2-3 minutes.

Once the dough comes together, divide it into two equal portions, wrap each portion in plastic wrap, and refrigerate for at least 3 hours.

Preheat your oven to 375°F (190°C). Lightly flour your work surface and roll out one portion of the dough to approximately ¼-inch thickness.

Use cookie cutters to cut out fun shapes, carefully reheating the dough scraps to maximize your cookie yield.

Place the cut shapes onto parchment-lined baking sheets, spacing them about 2 inches apart.

Bake for 8-10 minutes, until the edges are set and the cookies begin to firm up.

Let the cookies cool on the baking sheet for about 5 minutes, then transfer them to wire racks to cool completely.

In a medium bowl, mix 2 cups of powdered sugar with 2 tablespoons of milk and 1 tablespoon of light corn syrup, whisking until you achieve a smooth, spreadable consistency.

Fill a piping bag with your prepared icing for easy decorating.

Create adorable designs on each cookie and sprinkle on decorative candies and sprinkles.

Allow them to sit until the icing hardens completely—about 30 minutes—before serving or storing.