In a medium bowl, whisk flour, baking
soda, ginger, cinnamon, cloves and salt.
In a large bowl, beat butter and sugar
until smooth. Beat in egg, then molasses.
Stir flour mixture into butter mixture. Divide
dough in half, wrap and chill for 2 hours.
Heat oven to 350°. On a well-floured
surface, roll half of dough to 1/8-inch
thickness. Cut into shapes with assortedsize
gingerbread cookie cutters; transfer to
ungreased baking sheets. Re-roll scraps
and cut. Repeat with rest of dough.
Bake at 350° for 13 minutes. Transfer
cookies to racks to cool. Decorate with
Royal Icing, if using.
In a bowl, beat
confectioners’ sugar, powdered egg whites
and 3 tbsp water until thick and shiny,
about 5 minutes. Transfer to a pastry bag
with a writing tip. Outline cookies and pipe
on dots of frosting; add M&M’s minis as
buttons. Let dry.