In a medium bowl, whisk together the flour, ground ginger, cinnamon, ground cloves, nutmeg, baking soda, and salt until well combined. Set this spiced mixture aside.

In a large bowl, beat the softened butter, packed brown sugar, and molasses until fluffy, about 2 minutes. Then add the room temperature egg and mix until well combined.

With the mixer on low, gradually add the dry ingredient mixture to the wet ingredients. Mix until the dough just comes together.

Divide the dough in half, wrap each half in plastic wrap, and chill in the refrigerator until firm, about 1 hour.

Preheat your oven to 350°F (175°C). After chilling, take the dough out and let it rest for about 10 minutes.

On a lightly floured surface, roll the dough to 1/4-inch thickness; use about 1/4 cup of flour to prevent sticking.

Cut out gingerbread men shapes using a 4-inch cookie cutter. Place them on parchment-lined baking sheets.

Bake the cookies for 9-10 minutes until set with slightly crisp edges. Allow to cool for 5 minutes before transferring to a wire rack.

Once cooled, decorate with royal icing and sprinkles as desired.

Combine all royal icing ingredients and beat at low speed until moistened, then increase to medium speed for 1-3 minutes until thickened and glossy. Keep covered until ready to use.