Gingerbread Cookies

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, ginger, cinnamon, cloves, and nutmeg to combine. Set aside.
In a large bowl, use an electric mixer to beat the butter and brown sugar on medium-high speed until well combined and smooth (1 to 2 minutes), then scrape down the bottom and sides of the bowl.
Add the egg and molasses and beat until combined.
On low speed, slowly add the flour mixture and beat until incorporated.
Shape the dough into a thick disk and wrap in plastic, then refrigerate until chilled (about 2 hours or up to 2 days).
Preheat oven to 350°F and line large baking sheets with parchment paper.
Remove dough from the refrigerator and let it stand until just pliable enough to roll with ease.
Place the chilled dough between two large pieces of parchment paper or plastic wrap on a work surface and use a rolling pin to bring the dough to a 1/4-inch thickness.
Use a gingerbread man cookie cutter to cut out shapes from the dough and place on prepared baking sheets, spacing at least a 1/2-inch apart.
Reroll remaining scraps of dough into 1/4-inch thickness and cut out more shapes.
Bake for 11 minutes (or 13 for crisper cookies), or until the cookies are set and the edges are slightly browned, rotating sheets halfway through.
Let the cookies cool on the pans for 3 minutes, then remove to wire racks to cool completely.

In a medium bowl, whisk together the ingredients until a thick and smooth icing forms. Add more milk if the icing is too thick, or more sifted powdered sugar if it’s too thin.
Transfer the icing to a small squeeze bottle, piping bag, or zip-top bag with a small hole cut in the corner and decorate the cookies with the icing. Allow to set before serving or storing.