• Cream the butter and brown sugar in a large bowl until fluffy
  
• Add molasses and egg and beat until well combined
  
• In a separate bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt
  
• Gradually mix the dry ingredients into the wet mixture until a dough forms
  
• Divide the dough in half, flatten into disks, wrap in plastic wrap, and refrigerate for at least 1 hour
  
• Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper
• Roll dough on a lightly floured surface to ¼-inch thickness
  
• Cut out shapes with cookie cutters and place on baking sheets about 1 inch apart
  
• Bake for 8 to 10 minutes, or until the edges are firm
  
• Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely
  

To make royal icing:

• In a large bowl, combine powdered sugar and meringue powder
  
• Add water a tablespoon at a time and beat with an electric mixer on medium speed until thick and glossy, 5 to 7 minutes
  
• Add vanilla if using
• Adjust consistency as needed by adding water for flooding or powdered sugar for details
  
• Transfer icing to piping bags and decorate cooled cookies
  
• Allow icing to dry completely before stacking or storing