In the bowl of a stand mixer, cream together butter, brown sugar and molasses until fluffy. In a separate bowl whisk together flour, baking soda, salt, cinnamon, ginger, cloves and allspice and set aside. To the creamed butter and sugar, add eggs and vanilla and beat well. If the mixture looks curdled, that's okay, everything will come together when you add the flour. Add the flour mixture all at once and mix on low until the dough just comes together. Divide the dough into two discs (it will be sticky, that's okay) and cover tightly with plastic wrap and refrigerate overnight (or at the very least 3 hours).

Preheat an oven to 350 degrees F. Once the dough has chilled, remove one disc from the fridge and liberally flour your work surface, the dough and rolling pin. Roll dough out to about 1/4" thick. Line 2 baking sheets with parchment paper or silicone mats. Using a 5" cookie cutter, cut out as many cookies as you can and place them on the prepared trays. You can bring the dough back together and roll it out again twice, but after that discard any scraps. Bake cookies for 10 minutes. Cool slightly before removing from the tray and cool completely before decorating. Repeat with remaining cookie dough until all cookies have been baked.

To make icing: beat together cream cheese, corn syrup and vanilla extract until smooth. Add powdered sugar and mix until combined. Add just enough milk for the icing to be pipeable (you don't want it to be runny). Divide icing and add desired coloring. Transfer to piping bags and decorate! Use sparkling sugar and pearls for added cuteness.