4 cups flour
3/4 tsp. baking soda
1/2 tsp. salt
1 tsp. ginger
1 tsp. nutmeg
1 tsp. cinnamon
1/2 tsp. allspice
1/2 tsp. cloves
1/2 cup light brown sugar, firmly packed
1/2 cup soft butter or margarine
1 cup light molasses
1/3 cup egg white
3 3/4 - 4 cups icing sugar
Sift flour with baking soda, salt, and spices; set aside
In a large bowl, with a mixer on medium speed, beat brown sugar, butter and molasses until well combined.
With a wooden spoon, stir in flour mixture; then mix with hands until well combined. Form dough into a ball, wrap in saran wrap and refrigerate overnight.
Preheat oven to 375F.
Lightly grease cookie sheets.
Divide dough into 4 parts. Refrigerate until ready to roll out.
On a lightly floured surface roll dough until it is 1/8" thick.
Cut out cookies.
Place cookies 1" apart on cookie sheets.
Bake for 6 - 8 minutes or until lightly browned.
Remove to wire rack and cool.
In a medium bowl, use a mixer at medium speed, beat egg whites with sugar to make a smooth, stiff frosting. Cover with damp cloth until ready to use. Pipe frosting on cookies.