• In a large saucepan over medium heat, combine the brown sugar, molasses, and shortening. Stir until the mixture has melted and is smooth, then remove from heat. Add in the baking soda and 1/4 cup cold water then allow to cool to room temperature.
• Once the mixture has reached room temperature, place into a large mixing bowl. Add in the egg, salt, baking powder, ginger, cinnamon, and cloves, mix well. Add the flour and continue to mix. Add in more flour if the dough seems sticky. Shape the dough into a large bowl, cover in saran wrap and refrigerate for at least 2-4 hours.
• Once the dough has been refrigerated, preheat the oven to 350F. Line baking sheets with parchment paper and set aside.
• Using a floured surface, roll out the dough to 1/8 inch thickness, the dough will rise in the oven and this will ensure the cookies will maintain their shape. Cut out desired shapes with cookie cutters. Bake cookies until risen, about 10 minutes. Once cooled, decorate with royal icing.

Icing

• Place all ingredients in a large mixing bowl and beat on high until smooth and glossy.
• Make sure the icing passes the “figure 8” test—you should be able to draw a figure 8 on the surface and see it for about 2-3 seconds before it sinks back into the bowl.