In a large bowl, cream the butter and brown sugar until light and fluffy.

Mix in the molasses, egg, and vanilla extract until well combined.

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

Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms.

Cover the dough and refrigerate for at least 1 hour.

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

Roll out the dough on a lightly floured surface and cut into desired shapes, or roll into balls for softer cookies.

Place cookies on prepared baking sheets and bake for 8–10 minutes, until edges are set but centers are soft.

Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before decorating.