In a medium bowl, whisk together the flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt until well combined. Set aside for later.

In a large mixing bowl, cream the softened butter and brown sugar until light and fluffy—about 2-3 minutes.

Beat in the molasses and then the room temperature egg, mixing until fully incorporated.

Gradually add the dry ingredients to the wet mixture, mixing on low speed until the dough begins to come together—be careful not to overmix!

Divide the dough into two discs, wrap in plastic wrap, and refrigerate for at least 2 hours or overnight for best results.

When ready, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

On a lightly floured surface, roll out one disc of dough to about 1/4 inch thick. Use a gingerbread man cookie cutter to cut out shapes. Transfer them to the prepared baking sheet.

Bake the cookies for 8-10 minutes, or until just set and slightly puffy. Let them cool on the baking pan for about 5 minutes before transferring to a wire rack.

In a large bowl, combine the powdered sugar, warm water, meringue powder, and cream of tartar.

Beat the icing mixture on medium speed until it reaches a glossy consistency, about 5-7 minutes.

Divide the icing into separate bowls for coloring if desired and decorate those delightful gingerbread men!