In a large bowl, whisk together the flour, baking soda, salt, ground ginger, cinnamon, allspice, and cloves until well mixed. Set aside.

In a separate large bowl equipped with a handheld or stand mixer fitted with a paddle attachment, beat the softened butter on medium speed for 1 minute until completely smooth and creamy. Add the brown sugar and molasses, then beat on medium-high speed until combined and creamy. Scrape down the sides and bottom of the bowl as needed.

Beat in the egg and vanilla extract on high speed for 2 full minutes, scraping down the bowl as necessary. Note that the butter mixture may separate; this is normal.

Add the dry flour mixture to the wet ingredients and beat on low speed until just combined. The dough will be thick and slightly sticky.

Divide the dough into two halves and shape each into a disc. Wrap each disc tightly in plastic wrap and chill in the refrigerator for at least 3 hours or up to 3 days. Chilling is mandatory to allow flavors to meld and for dough firmness.

Preheat the oven to 350°F (177°C). Line 2-3 large baking sheets with parchment paper or silicone mats and set aside.

Remove one disc from the fridge, generously flour your work surface, hands, and rolling pin. Roll out the dough to about ¼-inch thickness. The dough may crack; lift and rotate periodically and use your fingers to mend cracks. Use cookie cutters to cut shapes and transfer them about 1 inch apart on the prepared baking sheets. Re-roll scraps and repeat. Repeat with the second disc.

Bake for 9-10 minutes. Smaller cookie cutters under 4 inches require about 8 minutes; cutters larger than 4 inches need about 11 minutes. Rotate baking sheets halfway through baking. For softer cookies, stick closer to the shorter bake times.

Let cookies cool on the baking sheet for 5 minutes, then transfer to wire racks to cool completely.

Once cooled, decorate with icing or frosting as desired. Store cookies covered at room temperature for up to 1 week to maintain freshness.