In a medium saucepan, heat sugar, molasses, ginger, allspice, cinnamon, and cloves to boiling, stirring occasionally 

Remove from heat; stir in soda (it will foam up)

Stir in margarine until melted

With a fork, stir in egg, then flour

On a floured surface, knead dough until mixed

Divide dough in half, wrap half with plastic wrap; set aside

Roll half the dough, with a rolling pin, slightly thinner than 1/4 inch

Cut with cutters

Bake at 325 °F on a cookie sheet for 12 minutes; cool on a wire rack

In a large bowl, combine the sugar, egg white, and water

Mix the ingredients together with a wooden spoon, until the icing is thickened and smooth, about 2 minutes. The icing will keep up to 2 days in an airtight container in the refrigerator

Before using, beat it with a fork