In a large mixing bowl, whisk together the flour, baking soda, salt, ground ginger, ground cinnamon, and ground cloves.

In a separate bowl, cream the butter and dark brown sugar until light and fluffy, about 3-4 minutes.

Beat in the egg and molasses, then combine the wet and dry ingredients to form a soft dough.

Divide the dough into two portions, flatten into disks, wrap in plastic, and refrigerate for at least 2 hours.

Preheat the oven to 375°F (190°C) and line baking sheets with parchment paper.

Roll out one disk of dough to about ¼ inch thick, cut into shapes, and place on baking sheets.

Bake for 6 to 8 minutes, watching for golden edges and set tops.

Cool cookies on baking sheets for 5 minutes, then transfer to wire racks.

In a bowl, whisk together powdered sugar, hot water, corn syrup (if using), and vanilla extract until smooth.

Adjust with more water or sugar to reach the desired consistency.

Spread or pipe icing onto cooled cookies and decorate with cinnamon candies, chocolate chips, or sprinkles while wet.