Preheat oven to 350° F degrees. In a mixing bowl whisk together flour, ginger, cinnamon, cloves, nutmeg, baking powder, baking soda and salt for 20 seconds, set aside.

In the bowl of an electric stand mixer fitted with the paddle attachment cream together sugar and butter until well combined, occasionally stopping and scraping down the bowl. Mix in the egg, vanilla, and molasses. With the mixer set on low speed slowly add in dry ingredients and mix until combined.

Divide dough into two equal portions then roll each portion out evenly to 1/4-inch thickness (into more of an oblong or rectangular shape so it will fit on a cookie sheet) between two sheets of parchment paper. Chill on a cookie sheet in freezer 10 - 20 minutes, or until firm then cut into shapes using cookie cutters. Remove from paper using a thin metal spatula or pastry scraper if needed then transfer to a cookie sheet, spacing cookies about 1-inch apart, and bake in preheated oven 8 minutes or until slightly set (they should leave a slight indentation when touched). Be careful to not overbake the cookies. Repeat process with remaining cookies. Remove from oven and cool on baking sheet 2 minutes then transfer to a wire rack to cool completely.

Once the cookies are cool pipe icing over cookies to decorate, add sprinkles if desired. Let decorated cookies set at room temperature until the icing has set, store in an airtight container.

Add powdered sugar and meringue powder to the bowl of an electric stand mixer. Fit mixer with paddle attachment, add 4 Tbsp water and the vanilla then mix on low speed until combined. Add more water to thin as needed and increase speed and whip mixture until it is glossy and thickens up. Tint with food coloring if desired. Transfer to piping bags fitted with tiny round tips.