Sift together flour, baking soda, sea salt, cinnamon, ginger, cloves and allspice in a medium bowl.

In the bowl of a stand mixer fitted with the paddle attachment, cream together butter, dark brown sugar and white sugar (beat on medium for several minutes until fluffy). Add egg and vanilla extract, beating until well incorporated. Add molasses and beat until combined.

To the wet ingredients, add the dry ingredients (flour and spice mixture) in three additions. With each addition, only beat until just incorporated. Overmixing can result in tough cookies. Cover dough in plastic wrap and chill in the refrigerator for at least 30 minutes.

Preheat oven to 325°F and place a rack in the center of the oven. Line a baking sheet with parchment paper or a silpat. Using a spoon, scoop approximately 1 teaspoon of dough then roll the dough in your hands to form a ball. Roll each dough ball in the turbinado sugar (coating evenly) then place on the lined baking sheets about 1 inch apart.

Bake for 12 - 14 minutes. If you want a softer, chewier cookie, I would recommend pulling them out around the 12 minute mark. If you want a crispier, crunchier cookie, take them out around minute 13 or 14. Let cookies cool for 5 minutes on the baking sheet then transfer to a cooling rack.

To make the frosting, combine powdered sugar, heavy cream and vanilla extract in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium until smooth and creamy.

To serve at a Holiday party, set up a cookie station with plates of Spiced Molasses Cookies and a small bowl of the Creamy Vanilla Frosting. Guests can enjoy the cookies unadorned or spoon frosting over top.