In a medium bowl, whisk together the all-purpose flour, ground ginger, ground cinnamon, ground cloves, baking soda, and salt. Set aside.

In a large bowl, beat the softened unsalted butter and packed brown sugar together until light and fluffy, about 3-5 minutes.

Add the large egg and unsulfured molasses to the butter-sugar mixture and mix until fully combined.

Gradually add the dry ingredients to the wet ingredients, mixing until the dough comes together.

Divide the dough into two equal portions, wrap in plastic wrap, and refrigerate for at least 1 hour.

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

On a lightly floured surface, roll out one portion of the dough to about 1/4 inch thick. Use cookie cutters to cut out desired shapes and place them on the prepared baking sheets.

Bake for 8-10 minutes, or until the edges are set. The centers will still look slightly soft.

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

For the icing, mix powdered sugar and lemon juice or milk until smooth. Use food coloring to decorate the cookies as desired.