Preheat and prepare pans – Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.

Cream butter and sugar – Beat softened butter and brown sugar until light and fluffy. This creates a smooth base.

Add wet ingredients – Mix in the egg, molasses, and vanilla extract until fully combined.

Combine dry ingredients separately – In another bowl, whisk flour, baking soda, salt, ginger, cinnamon, and cloves to distribute evenly.

Form the dough – Gradually add dry ingredients to the wet mixture. Mix until a soft dough forms.

Chill the dough properly – Wrap the dough in plastic wrap and refrigerate for at least 1 hour. Chilling prevents spreading and improves flavor.

Roll and cut shapes – On a lightly floured surface, roll dough to about ¼-inch thickness. Use cookie cutters to create shapes.

Bake evenly – Place cookies 2 inches apart on prepared sheets. Bake for 8–10 minutes until edges are set but centers remain soft.

Cool completely – Allow cookies to cool on the baking sheet for 5 minutes before transferring to a rack.

Decorate if desired – Once cooled, decorate with icing as preferred.