1-Start: Start by preheating your oven to 350 degrees Fahrenheit and lining baking sheets with parchment paper. This sets the stage for even baking and easy cleanup. Beat the butter with brown sugar until fluffy, taking about 1-2 minutes on medium-high speed, then add eggs one at a time on medium-low speed until combined.

2-Next: mix in the molasses and vanilla extract until just blended. In a separate bowl, whisk together the flour, salt, baking soda, cinnamon, ginger, and clove. Add the dry ingredients to the wet mixture and blend on medium speed until everything is incorporated.

3-Shaping and Baking the Cookies: Use a 2-tablespoon scoop to portion the dough onto the prepared sheets, leaving 2 inches of space between each. Bake one tray at a time for 10-11 minutes to avoid overcrowding and ensure even cooking. The cookies will have a rich, fudgy inside and crispy exterior once done.

4-For the glaze: whisk powdered sugar with water or bourbon and vanilla or maple extract, adjusting with drops of water as needed. Let the baked cookies cool completely before applying the glaze for the best results. This step ensures the glaze sets properly and highlights the warmth of chocolate and gingerbread spices.