n a large bowl, cream together sugar, butter, molasses and egg until light and fluffy.

In a separate bowl, whisk together flour, cinnamon, nutmeg, baking powder, ground ginger, ground cloves, baking soda and salt.

Slowly add dry ingredients to wet ingredients. Mix until cookie dough forms.

Wrap the cookie dough in plastic and refrigerate for one hour.

Remove the cookie dough from the fridge and allow to sit for 5 minutes.

Preheat oven to 350 degrees F and line 2 baking sheets with parchment paper.

Sprinkle some flour on a clean working surface and also, on a rolling pin.

Roll out cookie dough until it’s about ¼ of an inch thick. Use a circular cookie cutter, about 2 1/2 inches in diameter to cut out 24 cookies. If there is any dough left over, you can wrap it and keep it in the fridge for up to 5 days.

Line up each tree cookie on lined baking sheet and bake for about 8 minutes. Allow to cool completely before decorating. (There should be 12 cookies per lined baking sheet).

Pour candy melts into a microwave-safe bowl. Microwave in 30-second intervals, stirring in between, until candy is completely melted.

Dip half of each cookie into the melted candy. Place gently back onto the lined baking sheet. Garnish with golden sprinkles and allow to set before serving.