In a medium bowl, whisk together the flour, ginger, cinnamon, cloves, baking soda, and salt. Set aside.

In a large bowl, cream together the softened butter and brown sugar until light and fluffy. Beat in the molasses, egg, and vanilla extract until well combined.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined and a soft dough forms. Divide the dough into three equal portions and flatten each into a disc.

Wrap each dough disc in plastic wrap and refrigerate for at least 30 minutes, or until firm.

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

On a lightly floured surface, roll out one disc of dough to about 1/4-inch thickness. Use a gingerbread cookie cutter to cut out shapes.

Carefully transfer the cut-out cookies to the prepared baking sheet, leaving some space between each.

Bake for 8-10 minutes, or until the edges are lightly golden and the cookies are set. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Repeat with the remaining dough discs. Once cooled, you can decorate your gingerbread cookies as desired.