Pre-heat the oven to 350 degrees Fahrenheit. Using an electric mixer and large mixing bowl, cream together the brown sugar and softened butter on medium speed until whipped together. Add the maple syrup and continue to mix together.
Next, add the egg and the vanilla extract and continue to mix on medium speed until well combined.
In a smaller mixing bowl, combine the flour, baking soda, salt, ginger, cinnamon, pumpkin spice, and cloves. Slowly add the dry ingredients to the electric mixer and mix on medium speed until completely combined. You may need to stop the mixer a few times and scrape down the sides.
Using your hands, separate the dough into two portions and continue to kneed each until dough is formed into a ball shape.
On a lightly floured surface, roll the dough out (using four on the rolling pin as well) until the dough is about 1/3 inch thick. Using cookie cutters of your choice, begin cutting out shapes and placing them on a prepared cookie sheet. Continue to reuse and roll out the scraps until the dough is all used. Continue with the second dough ball. Bake for 8 minutes.
While the cookies are baking, begin making the royal icing.
In an electric mixer and large mixing bowl, combine the confectioner's sugar, vanilla, corn syrup, water, and salt together. Mix until a smooth consistency is formed.
Once the cookies are cooled, you can begin decorating the cookies.
Cookies can be stored at room temperate for up to 7 days. Cookie dough can be chilled prior to use for up to 5 days or kept frozen until needed.