• Line a baking sheet with parchment paper. Set aside.
• Place the flour, ginger, cinnamon, nutmeg, clove, allspice, and salt in a large mixing bowl. Whisk to combine.
  2 cups (240 g) all-purpose flour, 2 teaspoons ground ginger, 1 teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, ¼ teaspoon ground cloves, ¼ teaspoon allspice, ¼ teaspoon salt
• In the bowl of a stand mixer fitted with the paddle attachment, cream the butter brown sugar and butter until light and fluffy, about 3 minutes. Add the egg, and mix until combined.
  1 ¼ cups (226 g) light brown sugar, ½ cup (113 g) unsalted butter, 1 (50 g) egg
• Pour in the flour mixture, and beat on low speed until just combined and no flour streaks remain. Form the dough into a disc shape, and transfer it to a piece of plastic wrap. Place the dough in the refrigerator for at least an hour. Just before removing the dough from the refrigerator, preheat the oven to 350°F.
• Lightly flour a work surface and a rolling pin. Remove the dough from the refrigerator, and roll it out to ¼ inch - ½ inch thickness. Thinner cookies will be crispier, and thicker cookies will be softer. Dip a cookie cutter into flour and press out the cookies. Roll any remaining dough out again and repeat until all the dough has been used.
• Place the cookies on the prepared baking sheet, and bake for 10 to 12 minutes until the edges are very lightly browned and the center is set and no longer looks shiny.
• Remove the cookies from the oven and transfer to a wire rack to cool completely. Store cookies in an airtight container for up to 4 days.

Icing (Optional)

• Whisk together the powdered, milk, and vanilla until the desired consistency is reached. Decorate the cookies as desired.
  1 cup (113 g) powdered sugar, 2 to 3 tablespoons whole milk, 1 teaspoon pure vanilla extract