In a medium sized bowl, sift together the flour, salt, cloves, cinnamon, baking soda and ginger. Set aside.
Mix together the molasses and water. Set aside.
In a large bowl, beat the butter and 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 well combined.
Scoop tablespoon size balls, shape them and roll into the sugar that was set aside for rolling. Place the cookies 2 inches apart on the cookie sheet 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.