In a large bowl, combine flour, cinnamon, ginger, cloves, nutmeg, baking soda and salt & whisk thoroughly to combine.

- In a mixer, cream butter and sugar on medium/high speed until light and fluffy. Add egg and beat until combined. Add molasses until fully combined.

- Stir spiced flour mixture into creamed butter mixture until fully combined. Make dough into two separate balls and wrap dough tightly and chill for 3 hrs or overnight.
- Preheat oven to 350F. On a lightly floured surface, roll dough out to 1/8 inch thick .Cut shapes and roll as needed. Bake for 10 minutes. Remove from oven and let cool fully on wire racks.
Decoration for Cookie

- Add egg whites to the mixer and beat until foamy. Add Champion Icing Sugar one third at a time until fully incorporated along with lemon juice. Add vanilla extract and mix just until fully incorporated and medium to stiff peaked.
- Separate icing into respective bowls. Add individual colors and mix. Add water to individual bowls to achieve desired consistency to flood or bridge (outline) the edge of cookies. Consistencies will vary depending on the style of decoration you choose to follow. For this, we used a flood consistency which is 2 - 3 tsp. of water per cup of icing mix.
- Pipe using a piping bag with a medium to small tip (wilton 2 and 3) for better control over your design.
- Cool & Enjoy!