To prepare the cookie dough: In a large bowl, whisk flour, ginger, nutmeg, white pepper, cinnamon, cloves, baking soda, and salt. Set aside. In the bowl of a stand mixer, beat butter and brown sugar until well combined, light, and fluffy about 3-4 minutes. You can use a hand mixer as well. Beat in the egg and molasses. Scrape so down the sides of the bowl to incorporate all the ingredients. On low speed, add in flour and spice mixture. Beat until just combined about 2 minutes. Use a scraper to remove any streaks. On a lightly floured surface, remove the dough from the bowl and knead a few times until the dough is pliable. It will be sticky. Divide in half and wrap each half with plastic wrap. Chill for at least 3 hours or up to 3 days.

Preheat oven to 350 degrees for cookies OR Preheat to 325 for ornaments or gingerbread house-building Divide the dough into manageable sections. Roll out dough onto a lightly floured surface until about 1/4 inch thick. Cut dough into shapes and transfer to a parchment-lined baking sheet. Place cookies about 1 inch apart. Bake in preheated oven for 7-8 minutes for cookies. OR 20 minutes for ornaments or gingerbread house. (If making ornaments, be certain to pierce the top of each cookie with a bamboo skewer so you can attach a hanger. ) Cool cookies on the pans for five minutes. Then cool completely before icing- about 20-30 minutes.

Combine the sifted sugar and meringue powder in the bowl of a stand mixer. Add in 4 tbsp of cool warm and beat on low until creamy. Add in 4 more tbsp of water. Beat on high speed until fluffy. Add in 1-2 tbsp more. Note- if your icing seems too thin, beat on high for another minute or two. This whips air into the icing making it thicker. If it appears to be too dry, add in water but just a teaspoon or two at a time.

For a stiffer icing, add in more confectioner's sugar.