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

In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter and brown sugar on medium speed until light and fluffy, about 2-3 minutes.

Add the molasses, egg, and vanilla extract to the butter mixture. Beat until everything is well combined, scraping down the sides of the bowl as needed.

With the mixer on low, gradually add the dry ingredients to the wet ingredients. Mix until just combined. Do not overmix.

Divide the dough in half, flatten each half into a 1-inch thick disk, and wrap tightly in plastic wrap. Refrigerate for at least 3 hours or overnight.

Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. On a lightly floured surface, roll the chilled dough out to 1/4-inch thickness.

Cut into shapes using cookie cutters and place them 1 inch apart on the prepared baking sheets.

Bake for 8-10 minutes, until the edges are firm. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely before decorating.