In a large bowl, combine butter and brown sugar. Beat with an electric mixer until light and fluffy.
Add egg, vanilla and molasses. Beat with electric mixer until well combined.
In a separate bowl, whisk flour, baking soda, ginger, cinnamon, cloves, nutmeg and salt.
Gradually add dry ingredients to wet, with electric mixer on low, until dough is smooth and well combined.
Divide the dough into two equal parts, wrap with plastic wrap and refrigerate for minimum 2 hours.
Once the dough has chilled, preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
Lightly flour working surface.
Once at a time, roll out each dough with a rolling pin to approx. ¼ inch thickness. Use cookie cutter of choice to cut out shapes. Transfer cookies onto prepared baking sheet, spacing them minimum 2 inches apart.
Transfer baking sheet to oven and bake 8-10 minutes.
Repeat process until there is no more remaining dough.
Cool completely before moving on to decorating.