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

2. 2. In a large bowl, beat the butter and brown sugar until light and fluffy, about 2-3 minutes.

3. 3. Beat in the egg and molasses until combined.

4. 4. Gradually stir the dry ingredients into the wet ingredients until a dough forms.

5. 5. Divide the dough in half, shape each half into a disk, wrap in plastic, and refrigerate for at least 1 hour.

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

7. 7. Working with one portion of dough at a time, roll out the dough to 1/4-inch thickness on a lightly floured surface.

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

9. 9. Bake for 8-10 minutes, or until the edges are lightly browned.

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