In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt. Set aside.

In a separate bowl, cream together the softened butter and brown sugar until light and fluffy.

Add the egg, molasses, and vanilla extract, mixing until well combined.

Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.

Divide the dough into two discs and wrap each in plastic wrap. Refrigerate for at least 1 hour (or overnight).

Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.

Roll out one disc of dough at a time on a lightly floured surface to about 1/8-inch thickness. Use cookie cutters to cut out your desired shapes.

Transfer the cookies to the prepared baking sheets and bake for 8-10 minutes or until the edges are firm but the centers are soft.

Allow cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.