Step 1

Preheat the oven to 325 degrees F. Line two sheet pans with parchment paper.

Step 2

Using a hand mixer, cream together the brown sugar and butter in a large bowl until light and fluffy. Mix in the molasses and the egg until well combined.

Step 3

In a separate bowl, stir together the flour, baking soda, cinnamon, cloves, ginger and salt. Add the flour mixture to the butter mixture in three additions, letting each incorporate before adding the next.

Step 4

Using a 2-ounce cookie scoop, scoop the first ball of dough and drop it into a bowl of granulated sugar, tossing to coat it all over. Place on the prepared sheet pan. Repeat with the remaining dough, leaving 2 inches between each ball of cookie dough, until you have 6 cookies on each sheet pan. Chill the dough in the refrigerator for 10 to 15 minutes.

Step 5

Bake for 12 to 14 minutes, turning halfway through, then remove and let sit 5 minutes before transferring to a wire rack to cool completely.

Step 6

For the vanilla icing: Meanwhile, mix the powdered sugar, milk, vanilla bean paste and salt in a bowl until smooth. Once the cookies have cooled, put the icing into a piping bag and pipe a snowflake pattern on each cookie. Let set until dry, 30 to 45 minutes.