Combine flour, salt, cloves, ginger, nutmeg and cinnamon in large bowl and set aside.

Add butter and brown sugar to a stand mixer fitted with the paddle attachment and beat until light and fluffy. Add in the molasses, and mix well, scraping down the sides of the bowl. Add in the egg, and mix well again.

Gradually add in the dry ingredients, to the wet mixture and combine at medium speed until the dough comes together.

Divide dough in half, and wrap half with plastic wrap. On a lightly floured surface roll dough with a rolling pin to even thickness of ¼ inch thick, and cut out with shapes using cookie cutters or a small knife. Then roll out the second piece of dough. Lastly combine the scraps of leftover dough and roll those out.

Place the cookies on an ungreased cookie sheet and bake the cookies at 350 F for 10-15 minutes. Bake them less time for smaller cookies, and longer for larger cookies, and less for chewy cookies, longer for crunchy cookies depending on your preference. Allow to cool on a wire rack.

To make the icing, combine powdered sugar, milk, and 1 tablespoon butter in a medium bowl and stir to fully combine. Place in a pastry bag fitted with a fine tip, and decorate the cookies. Let the icing set before hanging as Christmas ornaments with twine or ribbon.