Make the cookie dough by beating softened butter until creamy.
Add dark brown sugar and beat until light and fluffy.
Mix in molasses and vanilla extract until combined.
In a separate bowl, combine flour, salt, ginger, cinnamon, cloves, and allspice.
Make a well in the dry ingredients and add them gradually to the wet mixture, mixing on low speed until combined.
Divide dough into 3 portions, wrap in plastic, and chill for 2 hours until firm.
Preheat oven to 350°F and prepare baking sheets with parchment paper.
Roll out dough on floured surface to about 3/8 inch thickness.
Cut dough with gingerbread man cookie cutters dipped in flour.
Place cookies on baking sheet spacing at least 1-2 inches apart.
Optionally chill cookies on pans in freezer for 5 minutes before baking to hold shape.
Bake cookies according to size: 6-8 min for 2-inch, 8-10 min for 3-inch, 10-12 min for 4-inch.
Remove cookies when centers lose shine and gently reshape edges within 30 seconds if needed.
Cool cookies on pan for 5 minutes then transfer to wire rack to cool completely.
Choose frosting method: Royal Icing, Glaze Icing, or Buttercream Frosting.
For Royal Icing, mix meringue powder and powdered sugar, gradually add warm water, beat until thick but pipeable, color if desired, and pipe onto cookies.
For Glaze Icing, whisk powdered sugar, milk, corn syrup, vanilla, and salt until smooth and dip cookies top side; dry on racks 1-3 hours.
For Buttercream Frosting, prepare frosting, color if desired, and spread or pipe on cooled cookies.
Store frosted cookies airtight when dry; buttercream frosted cookies store in single layer airtight.
Freeze dough or baked cookies as needed following storage instructions.
