In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, granulated sugar, brown sugar, and salts together until light and fluffy, about 3 minutes.
1 cup unsalted butter, ½ cup dark brown sugar, ¼ cup granulated sugar, 1½ teaspoons kosher salt, ½ teaspoon coarse sea salt
Add the egg and molasses and mix at medium speed until well combined, about 1 minute.
1 large egg, 2 tablespoons unsulphured molasses
In a separate bowl, whisk the flour, cinnamon, apple pie spice, ginger, and cloves together.
2¼ cups all-purpose flour, 1 tablespoon ground ginger, 1 teaspoon ground cinnamon, 1 teaspoon apple pie spice, ¾ teaspoon ground cloves
Add the dry ingredients to the wet ingredients, mixing on low speed until all of the flour has been incorporated. Do not overmix the cookie dough or the cookies will be tough.
Scrape around the sides and bottom of the bowl with a rubber spatula to ensure all flour has been incorporated.
Divide the dough in half and place one half on a large piece of parchment paper. Roll the dough to ⅜-inch thick and transfer the dough with the parchment paper to a large sheet pan.
Repeat with the second half of dough. Place the second half of rolled dough with the parchment over the first half of rolled dough on the sheet pan.
Cover the dough on the sheet pan with plastic wrap and refrigerate for at least 2 hours.
Once the dough has chilled, remove the dough from the refrigerator and preheat oven to 350°F. Line baking sheets with parchment paper and set aside.
Cut the dough into desired shapes and place onto prepared baking sheets.
Bake for 10-12 minutes, or until the edges and bottoms are just beginning to darken.
Remove cookies from the oven and let cool for 1 minute on the baking sheet, then transfer to a cooling rack. Allow cookies to fully cool before decorating.
Decorate as desired, serve, and enjoy!
Icing and sprinkles