Step 1

In a stand mixer or a large bowl (with a hand mixer), beat together the butter and sugar until pale and fluffy, about three minutes.

Step 2

Add the egg and molasses and beat until blended, scraping down sides as necessary.

Step 3

To a separate medium bowl, add the flour, baking soda, ginger, cinnamon, cloves, and salt. Mix together.

Step 4

Add the dry ingredients to the wet ingredients and beat just until combined.

Step 5

Press the dough together and form into a disc. Wrap in plastic wrap. Refrigerate for an hour, or up to three days.

Step 6

Preheat oven to 350 degrees Fahrenheit.

Step 7

Remove disc from fridge and cut into fourths.

Step 8

Roll each piece about 1/4 inch thick. You may need to let the dough warm up just a bit, and, depending on your surface, you may need some additional flour to prevent sticking.

Step 9

With a knife or cookie cutter, cut the dough into simple triangle tree shapes (see pic above for reference).

Step 10

Bake on an ungreased cookie sheet for 8-10 minutes, until they're firm and just starting to get golden at edges. Remove from oven and let cool for about 5 minutes. Transfer to a wire rack to cool completely.

Step 11

Make the glaze: mix together the powdered sugar and lemon juice. It will seem very thick at first but should thin out into a thick drizzle-able consistency. If it does not thin enough, add a bit more lemon juice until the right consistency.

Step 12

Drizzle the glaze over the cookies. I place the icing in a Ziploc bag, cut the corner off, and drizzle lines of icing over the cookies that way. Easy peasy.

Step 13

Immediately sprinkle on a little sugar before the icing hardens.

Step 14

Let sit until icing hardens before storing or assembling on cookie plates. Cookies keep up to one week in an airtight container.