In a medium bowl, stir together the flour, ginger, baking soda, cinnamon, cloves, and salt; set aside.

In a mixing bowl, beat butter with electric mixer on medium to high speed for 30 seconds. Add brown sugar and molasses; beat until combined. Add vinegar and egg; beat well. Add flour mixture; beat at low speed until just combined. Divide the dough into 4 equal parts. Cover and chill the dough for 2 hours or until easy to handle.

On a well-floured surface, roll one-quarter of the dough at a time to 1/4-inch thickness. Cut into shapes using a 3-1/2- to 4-inch gingerbread man cookie cutter (is necessary, dip cutter in flour between cuts to prevent sticking). Using a wide spatula, transfer cutouts to lightly greased cookie sheets or parchment paper-lined cookie sheets, placing cutouts 2 inches apart. Repeat with remaining dough.

Bake in a 375 degree F oven for 6 to 8 minutes or until edges are firm when lightly touched. Cool on cookie sheet for 1 minute. Remove the cookies and cool completely on a wire rack.

If you like, decorate with Powdered Sugar Icing or Royal Icing, colored sugars and decorative candies or sprinkle with powdered sugar. Makes about 30 cookies.

In a small bowl, stir together 2 cups sifted powdered sugar and 1 teaspoon vanilla. Stir in 2 to 3 tablespoons milk or orange juice to make a drizzling consistency.

While still warm, make a small hole in top of the cookie for a satin ribbon to use as an ornament.