Whisk together flour, salt, cinnamon, baking soda, ginger, and cloves
Cream butter and sugar. Scrape down sides of bowl. Add egg and molasses and beat on medium speed until smooth.
Scrape down bowl and add flour mixture, blend on low speed until just combined -- do not over mix!
Separate dough into 2 balls and flatten into disks. Wrap each disk tightly in plastic wrap and refrigerate 1 hour.
On floured surface with floured rolling pin, roll dough out to 1/4\" thickness. With floured cookie cutters cut into shapes. Gather scraps and re-roll dough until all is used. Place on ungreased baking sheets about 1/2\" apart.
Bake 9-11 minutes -- do not brown. Transfer to cool, flat surface and cool.
Whisk sugar and milk until smooth but still liquid.
Add extra milk if seems dry.
Spoon icing into a pastry bag with small piping tip, or other icing dispenser.