Cream softened butter with brown sugar until light. Beat in molasses and one egg.

In a separate bowl, whisk flour, baking soda, salt, ginger, cinnamon, allspice, and a pinch of cloves.

Combine the wet and dry ingredients. The dough will be soft but not sticky when chilled.

Split the dough into two disks, wrap, and chill for at least 1 hour (overnight is better for flavor).

Roll the chilled dough on lightly floured parchment to about 1/4 inch thick.

Cut assorted shapes like stars, hearts, rounds, and leaves, aiming for 1 to 3 inches in size.

Bake at 350°F for 8 to 11 minutes depending on size and let cool completely.

Prepare a wreath template on parchment by tracing a dinner plate for the outer circle and a smaller bowl for the inner circle.

Prepare a simple royal icing with powdered sugar, meringue powder, and water, with two consistencies: thick for glue and thinner for decorating.

Use thick icing to attach larger cookies along the ring, adding a second layer of overlapping smaller cookies for dimension.

Dot icing underneath each cookie and hold for 5 to 10 seconds to ensure sticking.

Let the finished wreath dry at room temperature for 6 to 8 hours before moving it.