• In a large bowl using a handheld mixer beat the butter and sugar together until light and fluffy, about 2 to 3 minutes. Beat in the egg and molasses until just combined.
• In a separate medium-sides bowl whisk the flour, ginger, cinnamon, cloves, baking soda, and salt. Stir the flour mixture into the butter mixture until fully mixed. You can use your hands to knead the dough a little in the bowl folding it over to incorporate all of the dry ingredients.
• Shape the dough into two discs and cover with plastic wrap. Place in the refrigerator to chill for 1 hour. Remove the dough and let stand at room temperature for 10 minutes.
• Cover the discs, one at a time, with parchment paper and roll out the dough to 1/4-inch thickness.
• Use stainless steel cookie cutters to cut out desired cookie shapes and place the cookies onto a rimless baking sheet covered with parchment paper. Leave 1 inch of space between each cookie. Once the cookie sheet is filled up with cutout cookies place the baking sheet in the refrigerator to chill for 20 minutes.
• Preheat the oven to 350ºF. Bake, one sheet at a time, for 10 to 12 minutes until the cookies are firm. Let sit on the baking sheet for 2 minutes before removing and placing on a wire rack to finish cooling.

Royal Icing

• In a medium-sized bowl beat the water and meringue powder together until it becomes frothy, about 2 minutes.
• Beat in the powdered sugar until the icing mixture becomes glossy, an additional 4 minutes.
• Spoon the mixture into a piping bag fitted with a small plain tip. Pipe desired designs onto cookies and let sit for 20 minutes to harden.