• In a stand mixer, cream together the butter and sugar until light and fluffy, about 2 minutes on high.
• While mixing the butter and sugar, sift together the flour, baking powder, cinnamon, ginger, and cloves into a large bowl. Set aside.
• Add in egg and vanilla, mixing until completely combined and scraping down sides of the bowl to ensure well incorporated.
• Gradually add in the flour mixture, blending on low speed and scraping down the sides of the bowl. Mix until just incorporated.
• Shape the dough into a disc and wrap tightly in plastic wrap. Chill in the fridge for about 1 hour.
• When ready to bake, preheat the oven to 350°F and line 2 baking sheets with parchment paper or silicone baking mats.
• On a well-floured surface, roll the dough out to ¼ inch thickness. Cut out cookies, using your favorite snowflake cookie cutter and place on prepared cookie sheets at 1 inch apart.
• Bake for 10-12 minutes until edges are just light golden brown.
• Allow to cool for 2 minutes on the baking sheet and then transfer to a cooling rack.

Cinnamon Glaze

• In a large bowl, combine the powdered sugar, cinnamon and vanilla extract.
• Add the milk one tablespoon at a time mixing until the desired consistency. Note: Aim for the consistency of thick maple syrup.
• Once completely cooled, dip the tops of the cookies into the cinnamon glaze. Carefully place on waxed paper to allow the glaze to set.
• Once completely set, store in an airtight container at room temperature and enjoy within one week.