Beat ¾ cup softened butter with 1 cup packed brown sugar until light and fluffy.

Add ¼ cup molasses, 2 tablespoons maple syrup, 1 large egg, and 2 teaspoons vanilla extract. Mix until smooth and combined.

In another bowl, whisk 3¼ cups flour, 1 tablespoon ginger, 2 teaspoons cinnamon, ½ teaspoon nutmeg, ½ teaspoon cloves, 1 teaspoon baking soda, and ½ teaspoon salt. Gradually mix into the butter mixture just until a thick dough forms.

Pat the dough into a thick disk, wrap tightly, and refrigerate for 1–2 hours.

Heat the oven to 350°F. Line baking sheets with parchment paper. Roll the chilled dough on a lightly floured surface to ⅜ inch thick. If it remains sticky after chilling, work in 1–2 tablespoons additional flour, 1 tablespoon at a time.

Bake at 350°F for 12–15 minutes per tray, depending on cutter size. Very thick or large cookies may need 1–3 extra minutes. Look for set tops and lightly puffed edges. The centers should spring back lightly when gently touched; if a center stays indented and looks wet, bake another 1–2 minutes and check again.

Cool each batch on its baking sheet for 5 minutes, then move to a wire rack. Cool completely before decorating, allowing about 30 minutes or longer as needed.

Whisk 2 cups powdered sugar, ¼ cup whole milk, 1 tablespoon light corn syrup, and ½ teaspoon almond extract until smooth.

Add more milk, 1 teaspoon at a time, using up to ½ cup total only as needed. Keep outlining icing thicker and thin a separate portion for filling larger areas. Stop when it suits your decorating. If too thin, add powdered sugar, 1 tablespoon at a time.

If coloring the icing, divide among small bowls and stir in gel coloring 1 drop at a time. Transfer to piping bags or squeeze bottles and decorate the completely cooled cookies.

Add optional sprinkles, small candies, or colored sugars while the icing is wet. Let the icing set for 2–4 hours, or overnight, before stacking.