Classic Gingerbread Cookies

Prepare the Cookies: Whisk together flour, ginger, cinnamon, baking soda, salt, and cloves in a large bowl. Place butter and brown sugar in another large bowl; beat with an electric mixer on medium speed until light and fluffy, about 4 minutes. Beat in egg; beat in molasses, stopping to scrape sides of bowl as necessary. Add flour mixture; beat on low speed until just combined, about 2 minutes. Turn dough out onto a lightly floured surface; knead 3 to 4 times. Divide dough in half; shape each half into a disk. Cover with plastic wrap, and chill about 30 minutes.

Preheat oven to 350°F. Working with 1 dough disk at a time, roll dough to 1/4-inch thickness on lightly floured surface. Cut dough into desired shapes, and place 1 inch apart on parchment paper-lined baking sheets. Bake in preheated oven until cookies are set when touched in the centers, 7 to 8 minutes. Cool on pans about 5 minutes; remove to wire racks, and cool completely, about 20 minutes.

Prepare the Icing: Combine powdered sugar and meringue powder in a medium bowl; add 3 tablespoons of the water, beating with an electric mixer on medium speed until creamy and smooth, about 2 minutes. Beat on high speed until white and fluffy, adding additional water, 1 teaspoon at a time, if necessary until desired consistency is reached. If desired, divide icing into 3 or 4 portions, and tint each with food coloring. Decorate cookies as desired with icing.

If tinted icings are too thin, add additional powdered sugar, 1 tablespoon at a time, until desired consistency