In a large bowl with a hand mixer or an electric mixer fitted with the paddle attachment, beat the butter and sugar together for 2 minutes on medium-high speed until light and fluffy. Add in egg, molasses and vanilla extract, and beat on medium speed until combined.
In a separate mixing bowl, whisk together flour, ginger, cinnamon, cloves, nutmeg, baking soda, baking powder, and salt. Gradually add to the butter mixture and beat until just combined.
Divide the dough into two equal portions, and form them each into a ball. Then, gently use your hands to flatten each ball into a 1-inch thick disk, wrap tightly in plastic wrap, and chill in the refrigerator for at least 2 hours. This dough can even be made ahead and chilled for up to 48 hours!
When you’re ready to bake the cookies, heat the oven to 350°F and line a baking sheet with parchment paper; set aside.
Unwrap the dough and place it on a large, lightly-floured hard surface. Use a floured rolling pin to roll the dough evenly until it is approximately 1/4-inch thick. Then use your favorite cookie cutters to cut out your desired shapes, re-rolling the dough as needed to cut out more. Transfer to parchment-covered baking sheets.
Bake for 8 to 10 minutes, or until the cookies start to brown around the edges and are matte on top. Remove from oven and let cool for 5 minutes, then transfer to a wire rack to finish cooling.
Once the cookies are room temperature, feel free to decorate them as desired. (Or just eat them warm straight off the cookie sheet...)