Begin by preparing your workspace for making these delightful Christmas cookies. Set out your cookie sheets lined with parchment paper, and arrange cooling racks nearby.

Before diving into the dough, preheat your oven to 375°F (190°C).

In a medium bowl, whisk together powdered sugar, milk, and a splash of vanilla until you achieve a smooth and pourable consistency.

In a saucepan over medium heat, combine molasses and butter-flavored shortening. Stir gently for 2-5 minutes until the mixture is fully emulsified and smooth.

Using a standing mixer, beat together granulated sugar, a large egg, and pure vanilla extract until the mixture is creamy and well combined.

To activate the baking soda, dissolve it in a cup of hot (boiling) water. Once completely dissolved, incorporate this mixture into the creamed sugar mixture.

Next, blend in the ground cloves, cinnamon, ginger, and a pinch of salt to the batter.

Pour the slightly cooled molasses and shortening mixture into the batter. Mix well until fully combined.

Gradually add all-purpose flour into the batter while mixing on low speed. Mix until a soft, sticky dough forms.

Take about one-third of the dough and roll it out on a floured surface to about ½-inch thickness. Using cookie cutters, cut out shapes.

Transfer the cut-out gingerbread men to your prepared cookie sheets, leaving a little space between each one. Bake in the preheated oven for 5-10 minutes.

After baking, immediately dunk each warm gingerbread cookie into the prepared glaze and let the excess drip off before placing them on cooling racks.