Preheat oven to 375 degrees.
Combine flour, cinnamon, ginger, nutmeg, cloves, baking powder and salt in medium bowl; set aside.
Beat Country Crock Spread with granulated sugar in large bowl with electric mixer until light and fluffy, about 3 minutes. Beat in egg until blended. Beat in flour mixture just until blended. Divide dough in half; flatten into disks. Wrap in plastic wrap and refrigerate 30 minutes or until firm enough to roll.
Roll dough to ¼ inch thickness on lightly floured surface. Cut into shapes using 3 ½ inch cookie cutters. Arrange on ungreased baking sheets.
Bake 10 to 12 minutes until edges are golden. Cool 2 minutes on wire rack. Remove from baking sheets and cool completely.
For the glaze, combine confectioners sugar and water in small bowl until smooth. Spread glaze over tops of cookies.