Preheat the Oven: Begin by preheating your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Cream the Butter and Sugars: In a large mixing bowl, beat the softened butter until smooth using an electric mixer or stand mixer. Add both sugars (brown and white) and continue beating until the mixture becomes light and fluffy. Be sure to scrape down the sides of the bowl occasionally.

Add Wet Ingredients: Add the egg, molasses, and vanilla extract. Mix well until everything is fully incorporated.

Combine the Dry Ingredients: In a separate bowl, whisk together the flour, oats, cinnamon, ginger, nutmeg, cloves, and baking soda.

Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture, mixing until a dough forms. Avoid over-mixing to keep the cookies tender.

Shape the Dough: Scoop the dough into approximately 3 tablespoons per cookie (you can use a small ice cream scoop for uniform size). Gently divide each dough ball in half, then press the halves back together with the rough side facing up. This will help create the classic “dunked” appearance once iced. Arrange on the prepared baking sheet, spacing them about 2 inches apart.

Bake the Cookies: Bake for 8-10 minutes, or until the edges are golden brown and the centers are set. The cookies should look soft but slightly firm up as they cool.

Prepare the Icing: While the cookies cool, whisk together the powdered sugar, vanilla extract, milk, and a dash of cinnamon and ginger until smooth. The icing should be thick enough to coat the cookies but not run off.

Ice the Cookies: Once the cookies are fully cooled, dip the top of each cookie into the icing, scraping off any excess on the side of the bowl. Place them on a wire rack to allow the icing to set.

Let the Icing Harden: Allow the icing to firm up before serving or storing. Enjoy the festive, spiced flavors!