Cream the softened butter and dark brown sugar in a large mixing bowl until smooth.

Add the egg, molasses, and vanilla extract and mix until everything blends into a thick, glossy mixture.

Whisk the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt together in a separate bowl.

Add the dry ingredients to the wet mixture and stir until a firm dough forms.

Divide the dough into two flat discs and wrap each disc in plastic wrap.

Chill the dough in the refrigerator for at least one hour.

Preheat the oven to 350°F.

Lightly flour a clean work surface.

Roll one disc of dough to 1/4-inch thickness.

Cut shapes using cookie cutters.

Place each cookie onto a parchment-lined baking sheet.

Bake the cookies for 8 to 10 minutes depending on size.

Transfer the cookies to a cooling rack and let them cool completely.