Preheat oven to 375 degrees F.
In a large bowl, measure flour, salt, ginger, cinnamon, and cloves. Whisking to combine. Set aside.
In the bowl of a stand mixer, mix together butter and brown sugar until just combined (you don’t want it light and fluffy).
Add egg and vanilla extract until combined. Add in molasses and mix until incorporated.
Slowly mix in dry ingredients until dough comes together.
Roll out onto lightly-floured surface to 1/4″ thickness. Press cookie cutter into dough and transfer onto parchment-lined baking sheets. Bake for 8-9 minutes, making sure to not overbake.
Icing
In the bowl of a stand mixer with a paddle attachment, mix together egg white and vanilla and beat until bubbly.
Add powdered sugar gradually and mix until all sugar is incorporated.
Beat on high until mixture forms stiff, glossy peaks. Transfer to a piping bag or a simple sandwich bag will do.
Pipe icing onto cooled cookies. Wait an hour or so until icing completely sets. Store in airtight container.
Recipe Notes
You can refrigerate/freeze dough for later baking use. Just be sure to let it come to room temperature before rolling/baking.
