Combine Dry Ingredients: In a medium bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt.

Cream Butter and Sugar: In a large bowl, cream together softened butter and brown sugar until light and fluffy using an electric mixer.

Add Wet Ingredients: Beat in molasses, egg, and vanilla extract until well combined.

Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.

Chill the Dough: Divide the dough in half, flatten each half into a disk, wrap tightly in plastic wrap, and refrigerate for at least 2 hours, or preferably overnight. This chilling period is critical for preventing the cookies from spreading too much during baking.

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

Roll and Cut: On a lightly floured surface, roll out one disk of dough to about 1/4-inch thickness. Use gingerbread man cookie cutters to cut out shapes.

Bake: Place gingerbread men on prepared baking sheets, leaving about 1 inch between each cookie. Bake for 8-12 minutes, or until edges are lightly golden brown. Baking time will vary depending on the size of your cookies.

Cool: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Decorate: Once cooled, decorate with royal icing, sprinkles, or other desired decorations.

Prepare Royal Icing (optional): Combine meringue powder, powdered sugar, and water in a stand mixer fitted with the whisk attachment. Mix on low speed until combined, then increase to medium speed and beat for 5-7 minutes, or until stiff peaks form. Add water, one tablespoon at a time, until the desired consistency is reached. Divide and tint with gel food coloring as desired.