Make the Dough:

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

In a large bowl, cream the butter and brown sugar using an electric mixer until light and fluffy (1–2 minutes).

Add egg yolks, molasses, and vanilla. Mix until smooth (about 1 minute).

Add dry ingredients and mix until a dough forms.

With floured hands, form dough into a disk, wrap tightly in plastic wrap, and chill for 1 hour.

Roll & Cut:
6. On a well-floured surface, roll dough to ¼-inch thickness.
7. Cut out cookies using cookie cutters and place on a parchment-lined baking sheet.
8. Chill cut cookies for at least 1 hour (or longer, until ready to bake).

Bake:
9. Preheat oven to 350°F (175°C).
10. Arrange chilled cookies 2 inches apart on parchment-lined baking sheets.
11. Bake:

3½-inch cookies: 9–10 minutes

2-inch cookies: 7–8 minutes

Let cookies cool on the sheet for 2 minutes, then transfer to a wire rack to cool completely.

Make the Icing:
13. Sift powdered sugar into a bowl. Stir in 4 tablespoons of milk (add more if needed) until icing is thick and drips slowly off a spoon.
14. Add icing to a piping bag fitted with a small tip (or snip the end).
15. Decorate cooled cookies as desired. Allow icing to dry before serving.

Storage:

Store cookies in an airtight container for up to 4 days for best texture.