In a medium bowl, whisk together the flour, ginger, cinnamon, nutmeg, allspice, cloves, salt, and baking soda. Set aside.

In a large bowl, cream together the butter and brown sugar until fluffy.

Add the egg yolks, molasses, and vanilla to the butter mixture and mix until smooth.

Gradually add the dry ingredients to the wet ingredients and mix until combined.

Form the dough into a disk, wrap it tightly with plastic wrap, and chill for 1 hour.

On a floured surface, roll out the chilled dough to ¼ inch thickness and cut out cookies using cookie cutters.

Transfer the cut cookies to a parchment-lined baking sheet and chill for at least 1 hour.

Preheat the oven to 350 degrees and arrange the chilled cookie cutouts on baking sheets.

Bake for 9-10 minutes for regular-sized cookies or 7-8 minutes for mini cookies.

Let the cookies cool on the baking sheet for 2 minutes before transferring them to a cooling rack to cool completely.

Sift powdered sugar into a bowl and stir in milk until thick and smooth.

Transfer the icing to a piping bag and decorate the cookies as desired.

Let the icing dry completely before serving.

Get ready to indulge in the most delicious gingerbread cookies ever! Enjoy and happy baking!