In a large bowl, whisk together the flour, baking soda, salt, ground ginger, ground cinnamon, ground allspice, and ground clove. Set Aside.
With an electric mixer on medium high, cream the butter until it’s creamy and smooth. Add in the brown sugar and mix until it’s pale and slightly fluffy, 2-3 minutes. Beat in the egg and molasses until creamy in texture and then add in the vanilla extract. Scrape down the sides of the bowl, as needed.
Next, gradually add in the flour mixture on low speed. Mix until just combined and there are no flour streaks. Do not over mix.
Divide your dough into 2 pieces and wrap in plastic wrap. Try to shape the dough into a flat square for easy rolling. Refrigerate for at least 2 hours or overnight.
Preheat the oven to 350F and line your baking sheet(s) with parchment paper. Remove the dough from the refrigerator and let it sit for 10 minutes before rolling.
Generously flour your work surface and rolling pin.
Roll out the cookie dough to 1/4 inch thick. If your dough starts to crumble, it’s okay just press the crumbled pieces back into the dough. Using cookie cutters, cut out your shapes and place them onto your baking sheet.
Gather the cookie dough scapes, re-roll the dough, and continue to cut out the shapes.
Bake the cookies for 8 minutes, remove them from the oven and allow them to cool on the baking sheet for 3 minutes before transferring to a cooking rack.