1. In a medium bowl, combine the flour, baking soda and salt. Set aside.
2. In the bowl of your stand mixer or a large bowl, cream the sugar and butter until fluffy about 5 minutes. Add eggs and molasses and incorporate completely. Then add ginger, cloves and cinnamon. 
3. Incorporate the flour into the butter/sugar mixture, one third at a time, until the dough is formed. 
4. Cover the bowl and refrigerate for at least an hour.  
5. Preheat the oven to 350 degrees. Divide the dough into quarters and roll out on a well floured countertop. Roll the dough to about 1/4 inch thickness. 
6. Bake the cookies on a cookie sheet for 6-10 minutes. The time baking will depend on cookie size and your oven.  Let the cookies cool on the baking sheet for an additional 2 minutes before transferring them to the wire rack. 

For the frosting

1. In a medium bowl, mix the room temperature butter with your mixer until it is smooth. Add vanilla,  powdered sugar and milk 1 tablespoon at a time until you reach our desired thickness. 
2. Decorate!  Using a piping bag create patterns or designs on the gingerbread cut outs and add M&Ms and sprinkles to finish.