In a mixing bowl, cream together ½ cup unsalted butter, ½ cup granulated sugar, and ½ cup light brown sugar until fluffy and light in color, about 2-3 minutes. Add 1 large egg and ½ cup dark molasses, mixing until fully incorporated.

In a separate bowl, whisk together 3 cups all-purpose flour, 2 teaspoons ground ginger, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ½ teaspoon ground cloves, 1 teaspoon baking soda, and ½ teaspoon fine salt. Gradually mix the dry ingredients into the wet mixture until just combined.

Divide the gingerbread dough into two portions and wrap each tightly in plastic wrap. Chill in the refrigerator for at least 1 hour.

Preheat your oven to 350°F (175°C). On a lightly floured surface, roll out the chilled dough to ¼ inch thick. Use cookie cutters to cut out shapes.

Place the baking sheets in the preheated oven and bake the cookies for 10-11 minutes. Ensure edges are set while centers might look slightly soft.

Once baked, remove the cookies from the oven and allow them to cool on baking sheets for about 15 minutes before transferring to a wire rack.

In a clean bowl, beat together 2 cups powdered sugar and 2 tablespoons meringue powder with 4 tablespoons water until stiff peaks form, about 5 minutes.

Once the cookies are cool and the royal icing is ready, fill piping bags with the icing and decorate as desired.