In a medium bowl, whisk together flour, ginger, baking soda, salt, cinnamon, and cloves. Set aside.

In a mixing bowl, cream butter and sugar. Scrape bowl, add egg and molasses, and beat until smooth. Scrape down bowl and add reserved flour mixture. Blend on low speed until just combined. Do not over-mix.

Separate dough into 3 balls and flatten into disks. Place each

disk in a re-sealable plastic bag and remove excess air. Refrigerate 1 to 2 hours.

After refrigeration, preheat oven to 350°F.

On a floured surface, roll dough out to 1/4-inch thickness. Flour gingerbread cookie cutter(s) and cut out dough with cutter(s). Place on a greased baking sheet about 1/2-inch apart. Gather scraps and re-roll dough until all is used. Bake 9 to 11 minutes in preheated oven. Transfer to a flat surface and cool.

In a small bowl, combine powdered sugar and milk until smooth. Spoon icing into a pastry bag with a small round tip and decorate cookies as desired.