In a large mixing bowl, whisk together, flour, cinnamon, ginger, baking soda, cloves, salt, and nutmeg.
In a separate mixing bowl, beat together the Star Foods’ Agreena and sugar for at least 2 minutes with a hand mixer. Once light and fluffy, add in egg, molasses, and vanilla and beat until combined.
Gradually mix in the flour mixture so the dough is just combine.
Divide the dough into two equal portions and form into two balls. Gently flatten into a disk then wrap with plastic and transfer to the fridge. Refrigerate the dough for at least one hour.
Once ready to bake, preheat the oven 350 degrees and line two baking sheets with parchment.
On a floured work surface, roll out the dough until it is about an ⅛ inch thick. Use your favorite cookie cutters to cut out your gingerbread cookies. Place cut cookies on the prepared baking sheet and transfer to the oven once all dough has been cut out.
Bake cookies for 8-10 minutes, cookies should be crisp around the edges.
While the cookies are cooling, make the icing.
Whisk all icing ingredients together in a mixing bowl until smooth. If icing is too thin, add a little more powdered sugar, or if the icing is too thick add a splash of milk. Transfer icing to a piping bag or a plastic squeeze bottle to pipe onto cookies.
Once cookies are room temperature, decorate with icing. Add any extra sprinkles or candies, if desired.