Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

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

In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.

Add the egg, vanilla extract, and molasses to the creamed mixture and beat until well combined.

Gradually add the dry mixture to the wet mixture, mixing on low speed until just combined.

Roll the cookie dough into tablespoon-sized balls and place them on the lined baking sheets about 2 inches apart.

Bake for 8-10 minutes, until the edges are firm but the centers are slightly underbaked.

Allow to cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely.

While the cookies cool, beat the softened butter until creamy. Gradually add the powdered sugar, mixing until fully incorporated.

Mix in the milk and vanilla extract until the frosting is fluffy and spreadable, adjusting with more milk if necessary.

Once the cookies are cool, frost them and decorate with food coloring and sprinkles as desired.