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In a large bowl, cream the softened butter and brown sugar until light and fluffy, for five to seven minutes. Beat in the egg and molasses.
In a separate bowl, whisk together the flour, ginger, baking soda, cinnamon, cloves and salt.
Gradually add the flour mixture to the butter mixture, beating well.
Cover the dough, and refrigerate until easy to handle, about four hours to overnight.
Preheat the oven to 350°F. On a lightly floured surface, roll the dough to ⅛-inch thickness.
Cut the dough into cookies using floured 2-½-inch cookie cutters. Place cutouts 1 inch apart on ungreased baking sheets.
Bake cookies until the edges are firm, 8 to 10 minutes. Transfer the baked gingerbread cookies to wire racks, and let cool completely.
Prepare the vanilla frosting of your choice. Divide the frosting into three bowls. Tint one bowl red and another bowl green, leaving the remaining bowl white. Decorate the gingerbread cookies as desired!