In a large bowl, whisk together the flour, ginger, cinnamon, cloves, and baking soda.
In a separate bowl, cream the softened butter and brown sugar until the mixture is light and fluffy.
Add the molasses and the egg to the butter mixture, beating until well combined.
Gradually stir the dry ingredients into the wet mixture until a cohesive dough forms.
Wrap the dough in plastic wrap and chill for at least 1 hour to ensure the texture is easy to roll.
Preheat your oven to 350°F.
Roll out the dough on a floured surface to your desired thickness and cut into shapes.
Place the cutouts on a parchment-lined baking sheet.
Bake for 10 minutes or until the edges are firm.
Allow the cookies to cool completely on a wire rack before decorating.