Add molasses, vanilla and eggs; mix on medium low until well combined (mixture will appear a little separated).
Stir in baking soda, salt, ginger, cinnamon, cloves and nutmeg.
Gradually add flour; mix until just combined.
Use cookie scoop to spoon large balls of dough onto cookie sheet. Press down on dough to flatten.
Bake for 9-10 minutes at 375.
Cool completely before frosting.
To make royal icing, in clean bowl of stand mixer fitted with whisk attachment, add meringue powder and powdered sugar. Slowly add water ¼ cup at a time, until a spreadable consistency. Turn on high for 10-20 seconds.
I didn’t want mine to be like a flood icing. I kept it a little thicker so I could pipe on patterns and words.