Prepare the dry ingredients by whisking together flour, baking soda, ginger, cinnamon, cloves, and salt in a medium bowl. Set aside.

Cream the softened butter, brown sugar, and granulated sugar in a large mixing bowl using an electric mixer until light and fluffy.

Add the egg, molasses, and vanilla extract to the butter mixture and mix until well combined.

Gradually add the dry ingredients to the wet mixture, mixing gently until just combined.

Chill the dough covered with plastic wrap in the refrigerator for at least 1 hour.

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

Roll out the chilled dough on a lightly floured surface to about 1/4 inch thick and cut out shapes with cookie cutters.

Bake the cookies in the preheated oven for 8-10 minutes until the edges are firm.

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

Decorate the cooled cookies as desired with icing, sprinkles, or candies.