For the cookies:

1. In the bowl of a stand mixer, cream the butter and sugar together until smooth.
2. Add in the molasses and egg. Mix until incorporated.
3. In a separate bowl, combine the flour, ground ginger, cloves, cinnamon, nutmeg, sea salt and baking soda.
4. With your mixer on low/medium, slowly add in the flour mixture. You might need to increase the mixer’s speed as your dough thickens.
5. Once the dough is fully mixed, wrap your dough in some cling film and place in the fridge for 10 minutes.
6. Preheat your oven to 350 degrees F and line a baking sheet with parchment or a silicone baking mat. Set aside.
7. After 10 minutes, roll out your dough on a smooth, floured surface to between ⅛ and ¼ inch thick.
8. Use cookie cutters of your choice and cut out shapes from your dough. You will have to re-roll and cut to use all the dough.
9. Place the cut out shapes on your prepared baking sheet.
10. Bake on the center rack of the oven for 8 minutes.
11. Once the cookies have fully cooled, use any cookie icing of your choice to ice the cookies.
12. Serve and enjoy!

For the icing:

1. Stir everything together until smooth.
2. Add a few drops of liquid if the icing is too thick.
3. Decorate the cooled cookies and leave them uncovered overnight to harden completely.