Beat softened butter and brown sugar together until light and fluffy for 3-4 minutes
Add molasses and egg to the mixture and beat until smooth
Whisk flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt in a separate bowl
Gradually add dry ingredients to wet ingredients and mix until dough forms
Divide dough in half and flatten into two discs
Wrap each disc in plastic wrap and refrigerate for at least 2 hours
Preheat oven to 350°F (175°C)
Line baking sheets with parchment paper
Roll out chilled dough to 1/4-inch thickness on a floured surface
Cut out shapes using cookie cutters
Place cookies on prepared baking sheets 1 inch apart
Bake for 8-10 minutes until edges are set
Cool on baking sheet for 5 minutes
Transfer to wire rack and cool completely
Prepare royal icing by beating powdered sugar, meringue powder, and water until stiff peaks form
Decorate cooled cookies with royal icing
Allow icing to dry completely for 2-4 hours
Store in airtight container at room temperature for up to 2 week
