In a bowl, whisk together flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt. Set aside.
In a large bowl, beat butter and brown sugar until fluffy (2-3 mins).
Add egg, molasses, and vanilla, mixing until combined.
Gradually add dry ingredients to wet, mixing until a dough forms.
Divide dough in half, flatten into discs, wrap in plastic, and refrigerate for at least 1 hour (or up to 3 days).
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
Roll dough to ¼-inch thickness on a floured surface. Cut into shapes with cookie cutters.
Place cookies on sheets, spacing 1 inch apart. Bake for 8-10 minutes until edges are firm.
Let cool on the sheet for 5 minutes, then transfer to a wire rack. Decorate once fully cooled.
