In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
Add in the egg, molasses, and vanilla extract, mixing until well combined.
In another bowl, whisk together the flour, baking soda, salt, and spices (ginger, cinnamon, and cloves).
Slowly add the dry ingredients to the wet mixture, mixing until just combined and a soft dough forms.
Cover the dough with plastic wrap and refrigerate for at least 2 hours or overnight.
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
Roll out the chilled dough on a floured surface to about 1/4-inch thickness and cut into desired shapes.
Place the cut cookies onto the prepared baking sheets, leaving space between each cookie.
Bake for 8-10 minutes, or until the edges are firm but the centers are still soft.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
