In a large mixing bowl, whisk together flour, cinnamon, ginger, baking soda, cloves, allspice, salt and nutmeg. Set aside.

Use an electric mixer to beat the butter and sugar together for 2 minutes on medium-high speed until light and fluffy. Add in egg, molasses and vanilla, and beat on medium speed until combined. Reduce the mixer speed to low, and gradually add the flour mixture until just combined.

Divide the dough into two equal portions, and form them each into a ball. Then gently use your hands to flatten each ball into a 1-inch thick disk, wrap tightly in plastic wrap, and refrigerate for 1 hour or so, or until the dough is chilled yet still somewhat pliable. (Or you can refrigerate the dough for a longer period of time, and then later let soften on the countertop for 15-20 minutes before rolling it out.)

Once you are ready to bake the cookies, heat the oven to 350°F and line a baking sheet with parchment paper; set aside.

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 your favorite cookie cutters to cut out your desired shapes, re-rolling the dough as needed to cut out more. Transfer to parchment-covered baking sheets.If you have cookies waiting to bake place them in the freezer so they don't lose their shape.

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.

While the cookies are cooling make the icing (optional). Whisk all ingredients together in a mixing bowl until smooth. If your icing is too thin, add in a little more powdered sugar. If your icing is too thick, add in a tiny bit of milk.

Use a piping bag or a ziplock bag with the corner snipped off to spread icing onto the cookies.

Add any extra sprinkles or candies. Serve and enjoy immediately, or store in a sealed container for up to 4 days.