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Whisk together flour, ginger, salt, cinnamon, baking soda, baking powder, and cloves in a bowl.
Beat butter with an electric mixer on medium speed until creamy, 1 to 2 minutes.
Add brown sugar and molasses and beat until fluffy, 1 to 2 minutes.
Beat in egg until combined.
Reduce mixer speed to low and gradually beat in flour mixture until combined.
Shape dough into 2 disks and wrap with plastic wrap; chill until firm, at least 3 hours.
Preheat oven to 350°F.
Line two baking sheets with parchment paper.
On a lightly floured work surface, roll each disk to ⅛-inch thickness.
Cut with a 1 ¾–inch gingerbread man–shaped cookie cutter and place on prepared baking sheets, rerolling scraps once.
Bake until edges are golden, 7 to 9 minutes.
Transfer to wire racks to cool.