1. Make the Cookie Dough:

1. In a medium bowl, whisk together flour, baking soda, cinnamon, ginger, salt, cloves, and nutmeg.
2. In a large bowl, beat butter and brown sugar with an electric mixer for 3 minutes, until creamy.
3. Add molasses, egg, and vanilla extract; mix to combine.
4. Gradually add the flour mixture, mixing on low speed until a dough forms.
5. Divide dough in half, shape into disks, and wrap in plastic wrap.
6. Refrigerate for at least 4 hours (or up to 2 days).

2. Cut and Bake:

1. Line two baking sheets with parchment paper.
2. Roll out one disk of dough on a lightly floured surface to ¼-inch thickness.
3. Use star-shaped cookie cutters to cut out cookies.
4. Transfer cutouts to the prepared baking sheets, leaving 1 inch between each.
5. Chill the cutout cookies in the fridge for at least 1 hour.
6. When ready, preheat the oven to 350°F.
7. Bake one sheet at a time:
   • Small stars: 9 minutes
   • Medium stars: 10 minutes
8. Let cookies cool on the baking sheet for a few minutes, then transfer to a wire rack.

3. Make the Icing:

1. In a medium bowl, whisk together powdered sugar, milk, corn syrup, and vanilla extract until smooth.
2. Adjust consistency if needed:
   • Too thick? Add a little milk.
   • Too thin? Add powdered sugar.
3. Transfer to a piping bag or zip-top bag with a small snip at the corner.
4. Pipe designs onto cookies, using a toothpick to smooth imperfections.
5. If desired, sprinkle with decorations or stack smaller stars onto larger ones for a layered effect.
6. Let icing fully harden before serving (several hours).