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

In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.

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. Do not overmix.

Cover the dough with plastic wrap and refrigerate for at least 1 hour.

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

On a lightly floured surface, roll out the chilled dough to about 1/4 inch thick. Use cookie cutters to cut out shapes.

Place the cut-out cookies on the prepared baking sheets, leaving space between each cookie.

Bake in the preheated oven for 8-10 minutes, until the edges are firm. The centers may look slightly soft.

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

Decorate as desired with royal icing, sprinkles, or other toppings.