Prepare the Dough
In a large bowl, combine flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt. In a separate bowl, cream together softened butter and brown sugar until light and fluffy. Beat in the egg, then add molasses and vanilla extract. Gradually mix the dry ingredients into the wet ingredients until a smooth dough forms. Divide the dough into two portions, wrap in plastic wrap, and refrigerate for at least one hour.

Roll Out and Cut the Cookies
Lightly flour a clean surface and roll out one portion of dough to 1/4-inch thickness. Use cookie cutters to create desired shapes. Place cookies on a parchment-lined baking sheet, leaving space between each. If dough softens, chill 10-15 minutes before continuing.

Bake the Cookies
Preheat oven to 350°F (175°C). Bake cookies for 8-12 minutes, until edges are slightly darkened and centers are firm. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Prepare the Lemon Icing
In a medium bowl, whisk powdered sugar, lemon juice, and lemon zest until smooth. Adjust consistency with milk if needed. Optional: sprinkle finely grated lemon zest on top for extra flavor and texture.

Decorate the Cookies
Fill a piping bag or resealable plastic bag with icing. Pipe designs as desired—lines, dots, or creative shapes. Allow icing to set at room temperature for at least 30 minutes. For a glossy finish, gently tap cookies on a flat surface.

Storage and Serving
Store cookies in an airtight container at room temperature for up to a week. Freeze un-iced cookies for up to 3 months, adding icing after thawing. Pair with spiced tea, hot chocolate, or milk for a comforting treat.