Step 1: In a large bowl, whisk together the all-purpose flour, ground ginger, ground cinnamon, ground cloves, ground nutmeg, baking soda, and salt. Set aside.
Step 2: In a separate large bowl, using an electric mixer, cream together the softened unsalted butter and granulated sugar on medium speed until light and fluffy, about 2-3 minutes.
Step 3: Beat in the egg and vanilla extract until well combined. Scrape down the sides of the bowl.
Step 4: Slowly beat in the unsulphured dark molasses until fully incorporated and the mixture is smooth and uniform in color.
Step 5: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
Step 6: Divide the dough into two equal portions. Flatten each portion into a disc, wrap tightly in plastic wrap, and refrigerate for at least 2 hours, or preferably overnight.
Step 7: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats. Remove one disc of chilled dough from the refrigerator and let it sit at room temperature for 5-10 minutes.
Step 8: On a lightly floured surface, roll the dough to about 1/4-inch thickness.
Step 9: Use your favorite cookie cutters to cut out shapes. Carefully transfer the cut-outs to the prepared baking sheets, leaving about 1 inch between each cookie. Re-roll any scraps.
Step 10: Bake for 8-10 minutes, or until the edges are firm and slightly darker, but the centers are still a bit soft. Do not overbake.
Step 11: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. Once completely cool, decorate as desired.