In a large bowl, beat 1/2 cup softened butter until creamy and fluffy.

Add 1/2 cup brown sugar and 1/3 cup molasses. Beat again until smooth and creamy.

Place a strainer over the bowl. Sift in all-purpose flour, corn starch, ginger powder, cinnamon powder, allspice, clove powder, and salt.

Gently fold the dry ingredients into the butter mixture using a spatula.

Add 1 tablespoon of milk to bind the dough. Mix until soft and non-sticky.

Cover and refrigerate the dough for at least 1 hour to firm up.

Place the dough between two sheets of parchment paper. Roll it out evenly to 1/4-inch thickness.

Dip cookie cutters in flour and cut the dough into desired shapes.

Arrange the cookies on a baking tray lined with parchment paper.

Preheat the oven to 350°F (180°C).

Bake cookies for 10–12 minutes or until the edges turn light brown.

Keep an eye on the cookies, as baking time depends on their size, oven type, and tray position.

Do not wait for cookies to become fully crispy in the oven. Remove them when edges are lightly golden.

Let the cookies cool completely; they will harden and become crisp as they cool.

Sift icing sugar into a bowl and add 1/2 tablespoon milk. Mix well.

Gradually add more milk in small amounts to achieve thick icing for borders.

Set aside half of the thick icing for border outlines.

To the remaining icing, add milk gradually until it reaches a flowing consistency. This is the flood icing for filling cookies.

Optionally, add food colors to make your cookies more festive and visually appealing.