• In a medium bowl, whisk together the flour, ginger, cinnamon, cloves, salt, and baking soda. Set aside.
• In a large mixing bowl, beat the butter and sugar until smooth and fluffy. Add molasses, egg, and vanilla, then mix again until fully combined.
• Gradually stir in the dry mixture until a soft dough forms. If it feels sticky, add a bit more flour.
• Flatten the dough into a disc, wrap it in plastic wrap, and refrigerate for 30 minutes to firm up.
• Once chilled, roll the dough out on a lightly floured surface to about ¼ inch thick. Use gingerbread man cutters to cut out shapes, gathering and rerolling scraps as needed.
• Place cookies in a single layer in the basket, leaving space between them. Air fry at 330°F for 8–10 minutes, or until lightly browned around the edges.
• Transfer baked cookies to a wire rack and let them cool completely before decorating.

Prepare the Royal Icing:

• Sift powdered sugar into a bowl. Add egg white and lemon juice, then beat until glossy and thick peaks form.
• Use the icing to pipe faces, buttons, and fun designs on the cooled cookies. Let the icing dry before serving or storing.