In a large mixing bowl, cream together 1/2 cup of unsalted butter with 3/4 cup of granulated sugar and 1/4 cup of light brown sugar until the mixture is light and fluffy, approximately 2 minutes. Add in 1 large egg and 1/4 cup of dark molasses, mixing until fully combined.

In a separate bowl, sift together 2 1/2 cups of all-purpose flour, 1 tablespoon of cornstarch, 2 teaspoons of ground ginger, 1 teaspoon of ground cinnamon, 3/4 teaspoon of baking soda, 1/2 teaspoon of ground nutmeg, 1/4 teaspoon of ground cloves, and 1/4 teaspoon of fine salt. Gradually incorporate this dry mixture into the wet ingredients on low speed.

Divide the gingerbread dough into two equal portions, wrap each in plastic wrap, and place them in the refrigerator for at least 1 hour.

Preheat your oven to 350°F (175°C) while the dough chills. Roll out one portion of dough to about 1/4 inch thick. Use cookie cutters to cut out gingerbread men shapes.

Bake your cookies in the preheated oven for 12-14 minutes, or until the edges are set while the centers may look a bit soft.

For the royal icing, whisk together 3 1/2 cups of powdered sugar, 3 tablespoons of meringue powder, and 1/4 cup of room temperature water in a clean bowl.

Once the cookies are completely cool, decorate each one with the royal icing by outlining and flooding.

Store your cookies in an airtight container at room temperature for up to a week or freeze them for up to 3 months.