Beat butter, granulated sugar, and molasses in a stand mixer (or very large bowl with a hand mixer) until smooth. Mix in the egg, then add the white vinegar, baking soda, salt, ground ginger, ground cinnamon, and ground cloves. Mix until combined (mixture may look a bit curdled, which is normal).

Mix in the all-purpose flour, 1 cup at a time, until dough forms. Divide dough into two or three sections.

Lay out a sheet of parchment paper or wax paper on your work surface. Add half the cookie dough and add a second sheet of paper on top. Use a rolling pin to roll the dough to 0.25-inch thick, in between the pieces of parchment. Periodically, gently lift the parchment off the layer to make sure it's not sticking. Repeat with the second half of dough.

Chill the rolled out dough in the refrigerator for at least 1 hour.

Preheat oven to 375°F. Line two cookie sheets with parchment paper or silicone baking mats. Cut shapes from chilled dough, placing them on the prepared pans. Chill another 10 minutes before baking.

Bake for 8-12 minutes, depending on cookie size. Re-roll any scraps of dough, re-chill, and repeat the baking process.

Cool cookies completely on a wire rack before frosting.

While cookies are cooling, make the frosting. Add meringue powder, powdered sugar, vanilla extract, and water to the bowl of a stand mixer. Beat until peaks form and it loses its glossy sheen, about 7-10 minutes. Add a bit more water as needed to achieve piping consistency.

At this point, you can color the frosting if desired, using food coloring. Frost cookies and top with sprinkles. Let set for at least an hour before stacking.