In a large bowl, use a hand mixer or a stand mixer, beat the butter on medium speed until smooth and creamy (about 1 minute).

Add brown sugar and molasses on medium speed until fully combined.

Beat in eggs and vanilla on high speed for 2 minutes.

In a separate bowl, sift or whisk together the flour, baking soda, salt, ginger, cinnamon, allspice, and cloves.

On a low speed mix the dry ingredients into the large bowl with butter mixture (will be thick and slightly sticky).

Divide the dough in half and place in two large food bags or wrap in plastic wrap as tightly as possible, and pat dough down flat. Chill the dough for at least 3 hours (chilling is mandatory!)

When ready to bake, preheat oven to 180C/350F/Gas 4. Line 2-3 baking sheets with parchment paper or spray with non-stick cooking spray and set aside.

Dust your surface and rolling pin with flour and remove the dough from the plastic.

Roll out dough to about ¼"/0.5cm thick and cut out the Mickey Mouse shapes - repeat until all the dough has been used.

Place cookies 1"/2.5cm apart on the baking sheet.

Bake the cookies for 8-10 minutes (smaller cookies=less time, larger cookies= more time) until golden.

Allow cookies to cool for 5 minutes on the baking sheet before transferring to a wire rack to cool completely before decorating.

When the cookies are cool enough to decorate, melt the Candy Melts in plastic food bags as per package instructions - one color per bag.

Snip a tiny hole in the corner of the white candy melts and outline each cookie around the edge. Add a wiggly line to each arm and leg.

With the bag of red candy melts, pipe 2 triangles facing inwards to outline the shape of the bowtie then fill in.

Using the green candy melts, pipe 2 buttons just below the red bowtie.

And finally, pipe Mickey's face using the bag of brown candy melts. You can add red blobs for rosy cheeks if you like.

Enjoy and Happy Holidays!