Classic Gingerbread Cookies

Whisk the flour, baking soda, salt, ginger, cinnamon, cloves, and nutmeg in a medium bowl; set aside.
In a large bowl, beat the softened butter and brown sugar together on medium-high speed until fluffy, about 2 minutes. Mix in the molasses, then beat in the egg and vanilla until combined, scraping down the bowl as needed.
On low speed, add the dry ingredients to the wet ingredients in 2–3 additions just until a cohesive dough forms. The dough will be thick and slightly sticky.
Divide dough in half, shape each into a flat disk, and wrap tightly. Chill for at least 3 hours and up to 3 days.
Preheat the oven to 350°F (177°C). Line baking sheets with parchment paper or silicone mats.
Lightly flour a work surface and rolling pin. Working with one dough disk at a time, roll to about 1/4-inch thickness. Cut into shapes with cookie cutters and place 2 inches apart on prepared sheets. Re-roll scraps once as needed.
Bake each tray for 8–10 minutes, or until the edges are set and the centers look slightly soft. Smaller shapes may take less time. Cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
For the optional icing: Whisk confectioners' sugar, vanilla, 1 tablespoon milk, corn syrup (if using), and a pinch of salt until smooth. Add more milk drop by drop until thick yet pipeable. Decorate cooled cookies and let icing set before storing.