Preparation

• Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
• In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, ground ginger, ground nutmeg, ground cloves, and salt.
• In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar until light and fluffy, about 2–3 minutes.
• Beat in the egg, vanilla extract, and molasses until well combined.
• Gradually mix the dry ingredients into the wet ingredients until just combined.
• Roll the dough into tablespoon-sized balls and place them on the prepared baking sheets, leaving space between each.
• Bake for 8-10 minutes until edges are firm but centers are slightly underbaked.
• Cool on baking sheets for 5 minutes before transferring to wire racks to cool completely.
• To prepare the frosting, beat the softened butter until creamy, then gradually mix in powdered sugar, followed by milk and vanilla until fluffy.
• Frost the cooled cookies and decorate with colorful sprinkles if desired.