Whisk together the flour, ginger, cinnamon, clove, nutmeg, baking soda, and salt. Set aside.

Mix the butter, brown sugar, and molasses using the paddle attachment on an electric mixer at medium speed until combined. Add the egg and mix. Gradually beat in the dry ingredients a cup at a time making sure to incorporate before adding the next.

Divide the dough in half. Then wrap each half in plastic and pat to 1/2 inch thick. Refrigerate for 2 hours.

Preheat oven to 350 degrees F.

On a lightly floured surface, roll out one piece of the refrigerated dough to 1/4 inch thick. Cut into 3 to 5 inch cookie cutter. Dust off any flour and place in the refrigerator for 15 minutes.

Bake for 12 to 15 minutes.

Transfer to a wire rack to cool completely.

Repeat with 2nd piece of gingerbread dough.

Whisk the powdered sugar and meringue powder together. Using a hand mixer, add the water and beat to reach a smooth pipeable consistency. Mix in food coloring as desired. Fit pastry bags with tips and fill with icing.

Have fun decorating your fresh baked gingerbread cookies!