In a medium bowl, combine 3 ¼ cups of all-purpose flour, 1 teaspoon of baking soda, ½ teaspoon of salt, 1 tablespoon of ground cinnamon, 2 teaspoons of ground ginger, ½ teaspoon of ground cloves, and ½ teaspoon of nutmeg. Whisk until evenly mixed.

In a large mixing bowl, beat ¾ cup of softened unsalted butter with 1 cup of packed brown sugar for about 2–3 minutes until light and fluffy.

Add ½ cup of molasses, 1 large egg, and 1 teaspoon of vanilla extract to the creamed mixture. Mix on low speed until incorporated, about 1–2 minutes.

Gradually add the dry ingredients to the wet mixture, mixing on low speed until a thick dough forms, about 2–3 minutes.

Divide the dough into two portions, shape into disks, wrap in plastic, and refrigerate for at least 3 hours.

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

Roll out one disk of dough to about ¼ inch thickness, cut shapes with cookie cutters, and place on the baking sheet with 1 inch of space between them.

Bake for 10-12 minutes until firm around the edges but slightly soft in the center. Cool on the baking sheet before transferring to a wire rack.

Once cooled, decorate with icing or sprinkles as desired.