Dry Ingredients: In a bowl, whisk together flour, baking soda, salt, ginger, cinnamon, and cloves. Set aside.
Cream Butter & Sugar: Beat softened butter and brown sugar until fluffy (~2 mins). Add molasses, egg, and vanilla; mix well.
Combine: Gradually add dry ingredients to wet, mixing until just combined.
Chill Dough: Divide dough in half, flatten into discs, wrap in plastic, and chill for 1 hour (or up to 3 days).
Preheat Oven: 350°F (175°C). Line baking sheets with parchment paper.
Roll & Cut: Roll dough to 1/4-inch thickness on a floured surface. Cut into shapes with cookie cutters.
Bake: Place cookies 1 inch apart on sheets. Bake for 8–10 mins (soft centers = underbake slightly).
Cool: Let cool on sheet for 5 mins, then transfer to a wire rack.
