• Stir flour, soda, salt, and spices together in a medium bowl.  Set aside.
• In large bowl beat butter and sugar with electric mixer until smooth and creamy. Beat in molasses, egg, and vanilla.
• Add flour mixture 1/2 cup at a time and mix until dough is well blended.  Shape dough into a 1-inch thick disk and wrap in plastic. Refrigerate until firm, about 2 hours or overnight.
• Preheat oven to 350°F.  On a well- floured surface, roll dough about 1/8-inch thick.  Cut star shapes with cookie cutters.  Place cut-outs on ungreased or parchment lined baking sheets, sprinkle with colored sugar if desired. 
• Bake 8-10 minutes or just until firm to the touch and starting to brown. For ice cream sandwiches I find the cookie is easier to eat if not overly crisp, but the cookie also tastes great when crispy. Repeat with remaining dough, re-rolling scraps.  Cool cookies on a wire rack.

To make ice cream sandwiches

• Drizzle cookies decoratively with melted chocolate if desired. Place baking chips in a resealable plastic bag.  Microwave bag of chocolate on medium power (50%) for 1- 2 minutes until softened.  Knead bag with hands until chocolate is completely melted.  Snip 1/8-inch off one bottom corner of the bag.  
• Remove ice cream from freezer and allow to soften slightly.  Spoon enough ice cream onto a cookie to spread into a ½ to ¾ inch layer and top with another cookie. Gently press together then smooth edges with a knife. OR spread ice cream on a tray and cut with a cutter then transfer to a cookie. Continue working quickly to make desired number of cookie sandwiches and place in freezer as you go. Ice cream may need to be re-frozen if it gets too soft.
• Serve immediately or wrap and freeze, or place filled cookies in an airtight container. Frozen sandwiches are best served within a day or two.