Gingerbread Snowflake Cookies

1. Whisk together the flour, cinnamon, ginger, nutmeg, cloves, baking soda, and salt in a bowl.
2. Beat the softened butter and brown sugar for 2–3 minutes until creamy.
3. Add the egg, vanilla extract, and molasses, and mix until combined.
4. Add the dry ingredients and mix just until a soft dough forms.
5. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
6. Roll out the dough to 3–4 mm thick between two sheets of parchment paper. Freeze for 10 minutes.
7. Cut out snowflake shapes and place them on a parchment-lined baking sheet.
8. Preheat the oven to 350°F (175°C). Bake for 8–10 minutes, until the edges are set and lightly golden.
9. Let the cookies cool briefly on the baking sheet, then transfer to a wire rack to cool completely.

Sugar Icing

1. Mix the sifted powdered sugar and water until smooth and thick enough for piping.
2. Adjust the consistency with a few drops of water or more powdered sugar if needed.
3. Transfer to a piping bag with a small opening and decorate the cooled cookies.
4. Sprinkle with sanding sugar while the icing is wet. Let dry completely before storing.