In a medium bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, cloves, and nutmeg. Set aside.

In a large bowl, cream together the softened butter and brown sugar until light and fluffy.

Beat in the molasses, egg, and vanilla extract until well combined.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined and a soft dough forms.

Divide the dough in half, wrap each half in plastic wrap, and chill for at least 1 hour or up to 24 hours.

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

On a lightly floured surface, roll out one portion of chilled dough to about 1/4-inch thickness. Cut out shapes using cookie cutters.

Place cookies 1 inch apart on the prepared baking sheets and bake for 8-12 minutes, or until edges are set. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Once completely cooled, decorate the gingerbread cookies with royal icing, sprinkles, or other desired decorations.