Frosted Gingerbread Cookies

1. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, ginger, cinnamon, cloves, and nutmeg. Set aside.
2. In a large bowl, whisk together the melted butter and brown sugar until smooth and glossy.
3. Whisk in the egg, molasses, and vanilla extract until fully combined.
4. Gradually add the dry ingredients to the wet mixture, folding with a spatula until just combined. Be careful not to overmix. The dough will be soft and slightly sticky.
5. Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30-60 minutes.
6. Preheat the oven to 350°F and line baking sheets with parchment paper.
7. Scoop the dough and roll them into smooth balls. Place on the baking sheet, spacing them about 2 inches apart.
8. Bake for 10-13 minutes, or until the edges are set and the centers look slightly underdone. Do not overbake—this ensures a soft and chewy texture.
9. Allow the cookies to cool on the baking sheet for 5-10 minutes, then transfer them to a wire rack to cool completely.
10. For the cream cheese frosting: Beat the cream cheese and the butter together until smooth. Add in the vanilla and powdered sugar (1/2 cup at a time) and mix until perfectly creamy.
11. Once cookies are cool, pipe or spread frosting onto cookie. Sprinkle cinnamon on top if desired.
12. These cookies are best served on the day you make them. Store leftover cookies in the fridge.