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

In a large bowl or stand mixer, cream together softened butter and brown sugar until light and fluffy, approximately 3 minutes.

Beat in the egg, molasses, and vanilla extract until fully incorporated.

Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a thick dough forms.

Divide the dough into two disks, wrap tightly in plastic wrap, and refrigerate for at least 2 hours or overnight.

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

On a lightly floured surface, roll out one dough disk to 1/4 inch thickness.

Use cookie cutters to cut shapes and transfer to prepared baking sheets, spaced 1 inch apart.

Bake for 8 to 10 minutes until edges are set but centers remain soft.

Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.