Step 1: In a medium bowl, whisk together the flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt until well combined.
Step 2: In a large mixing bowl or a stand mixer, beat the softened butter and brown sugar together on medium-high speed until light and fluffy, about 3 minutes.
Step 3: Add the molasses, egg, and vanilla extract to the butter mixture. Beat until fully incorporated, scraping down the sides of the bowl as needed.
Step 4: Gradually add the dry ingredients to the wet ingredients on low speed, mixing just until a soft dough forms. Do not overmix.
Step 5: Divide the dough in half and wrap each portion tightly in plastic wrap. Flatten into discs and refrigerate for at least 3 hours or overnight.
Step 6: Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper.
Step 7: On a floured surface, roll out one disc of dough to 1/4-inch thickness. Cut into desired shapes using cookie cutters.
Step 8: Place cookies 1 inch apart on the prepared baking sheets. Bake for 8 to 10 minutes, or until the edges are just firm but the centers still look slightly soft.
Step 9: Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely before decorating.