In a medium bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt. Set aside.
3 1/4 cups all-purpose flour, 3/4 teaspoon baking soda, 1 tablespoon ground ginger, 1 tablespoon ground cinnamon, 1/2 teaspoon ground cloves, 1/2 teaspoon fresh ground nutmeg, 1/2 teaspoon salt
In an electric mixer fitted with the paddle attachment, beat the butter and dark brown sugar together for 2 minutes on medium-high speed until light and fluffy.
3/4 cup unsalted butter, softened to room temperature, 1/2 cup packed dark-brown sugar
Add the egg and molasses, and beat on medium speed until combined. Reduce mixer speed to low, and gradually add the flour mixture until just combined.
1 large egg, 1/2 cup unsulfured molasses
Divide the dough into two equal portions, and form them each into a ball. Use your hands to flatten each ball into a 1-inch thick disk, wrap tightly in plastic wrap, and chill in the refrigerator for at least 2 hours or overnight.
Once the dough is thoroughly chilled, heat the oven to 350°F.
Unwrap the dough and place it on a large, lightly-floured hard surface. Use a floured rolling pin to roll the dough evenly until it is approximately 1/8-inch thick. Then use cookie cutters to cut out your desired shapes, re-rolling the dough as needed to cut out more. Transfer to parchment-covered baking sheets.
Bake for 8 to 10 minutes, or until the cookies are crisp around the edges and on top.
Remove from oven and let cool for 5 minutes, then transfer to a wire rack to finish cooling.
Once the cookies are room temperature, decorate them as desired with the icing.
Icing:
In a medium bowl, mix the confectioners' sugar, vanilla, corn syrup, milk and salt until smooth.
1 1/2 cups powdered sugar, 1/2 teaspoon vanilla extract, 1 teaspoon light corn syrup, 3 tablespoons milk, pinch of salt
It should be quite thick. If it is too thick, add 1/2 tablespoon more milk. If it is much too thin, add 1 more tablespoon of confectioners' sugar. If you drizzle a little of the icing with the whisk, the ribbon of icing will hold for a few seconds before melting back into the icing. That is when you know it's the right consistency and is ready to use.