Whisk together the flour, baking soda, salt, ginger, cinnamon, cloves, and nutmeg in a medium bowl.

In a large bowl, beat the softened butter and brown sugar with an electric mixer for about 2 minutes, until creamy.

Add the egg, molasses, and vanilla extract. Beat until smooth.

Gradually mix in the dry ingredients on low speed until a thick dough forms. Do not overmix.

Divide the dough in half, flatten each half into a disk, wrap tightly, and refrigerate for at least 1 hour.

Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.

Roll one disk of dough to 1/4 inch thickness on a lightly floured surface.

Cut into Christmas shapes with cookie cutters and place 1 inch apart on the prepared baking sheets.

Bake for 10–12 minutes, until the edges are set and the centers still look slightly soft.

Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

For royal icing, beat the powdered sugar, meringue powder, and water until glossy and thick. Add water gradually for flooding consistency.

Decorate completely cooled cookies with royal icing, sprinkles, or edible decorations. Let the icing dry before stacking or storing.