Preheat oven to 350 degrees F.
In a medium-sized bowl, sift together the flour, salt, cloves, cinnamon, baking soda, and ginger. In another bowl, mix together the molasses and water. Set both bowls aside.
In a large bowl, beat the butter with the sugar together until fluffy. Add in the egg; mix until combined. Slowly add the dry ingredients, alternating with the molasses and water mixture, and mix between each addition until the cookie dough is well combined.
Scoop cookie dough out and form tablespoon-sized balls, then roll them into the sugar that was set aside for rolling. Place the cookies 2 inches apart on the cookie sheet, flatten, and bake for 8-10 minutes. Allow cookies to cool for 5 minutes before transferring to a cooling rack.
Mix together the icing ingredients, starting with 2 tbsp of heavy cream. Mix in an additional 1-2 tbsp of heavy cream until the icing is thick but drippy. Drizzle the icing over each cookie and set aside to harden. Store in an airtight container.
Drizzle the icing over each cookie and set aside to harden. Store in an airtight container.