In a medium bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, and cloves.
In a large bowl, beat the butter and brown sugar until smooth and creamy.
Mix in the molasses, egg, and vanilla extract until fully combined.
Gradually add the dry ingredients to the wet ingredients and mix until a soft dough forms.
Divide the dough into 2 portions and flatten each into a disc. Wrap and chill for 1 hour, or until firm enough to roll.
Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
Roll out the chilled dough on a lightly floured surface to about 1/4-inch thickness.
Cut into shapes with cookie cutters and place on the prepared baking sheets, leaving a little space between each cookie.
Bake for 8 to 10 minutes, or until the edges are set.
Cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
Decorate with icing if desired.