Prep your setup: Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper. Make sure your butter is softened to room temperature.

Cream the butter and sugars: In a large bowl, beat the butter, brown sugar, and granulated sugar until light and fluffy, about 2–3 minutes. This step helps create that soft, tender crumb.

Add wet ingredients: Beat in the egg, then add molasses and vanilla. Mix until smooth. If using milk or buttermilk, add it now.

Combine dry ingredients: In a separate bowl, whisk together flour, baking soda, baking powder, ginger, cinnamon, nutmeg, cloves, and salt.

Bring it together: Add the dry mixture to the wet in two additions. Mix on low just until combined. The dough will be sticky—that’s good.

Chill briefly: Cover the bowl and refrigerate for 20–30 minutes. Chilling makes the dough easier to handle and helps keep the cookies thick and soft.

Scoop and shape: Use a medium cookie scoop (about 1 1/2 tablespoons) to portion the dough. Roll lightly into balls with damp hands if it’s sticky. Space them 2 inches apart on the baking sheets.

Bake: Bake for 9–11 minutes, until the edges are set and the tops look puffy with small cracks. Do not overbake—slightly underdone is ideal for softness.

Cool: Let cookies rest on the sheet for 5 minutes, then transfer to a wire rack to cool completely.

Make the glaze: In a bowl, whisk powdered sugar, maple syrup, vanilla, and a pinch of salt. Add milk or cream, a teaspoon at a time, until the glaze is thick but pourable—like honey.

Glaze the cookies: Spoon or drizzle the glaze over cooled cookies, letting it run slightly over the sides. For a thicker coat, dip the tops directly into the glaze.

Let it set: Allow 20–30 minutes for the glaze to firm up. Enjoy once dry to the touch.