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In the bowl of a stand mixer, cream butter and sugar.
Add molasses, vanilla, and eggs; mix on medium-low until well combined, the mixture will appear a little separated.
Stir in the baking soda, salt, ginger, cinnamon, cloves, and nutmeg.
Gradually add flour; mix until just combined.
Use a cookie scoop to spoon large balls of dough onto the cookie sheet. Press down on the dough to flatten.
Bake for 9 to 10 minutes at 375°F.
Cool completely before frosting.
In a clean bowl of a stand mixer fitted with the whisk attachment, add meringue powder and powdered sugar.
Slowly add the water ¼ cup at a time until you’ve reached a spreadable consistency. Turn mixer on high for 10 to 20 seconds.
With a piping bag and Wilton #3 tip, you can decorate with your icing!