Beat butter in large bowl with mixer for 1 minute until smooth and creamy. Add in brown sugar and molasses and beat until combined. Scrape down sides of bowl as needed. Beat in egg and vanilla for 2 minutes.
In separate bowl whisk together flour, baking soda, salt, ginger, cinnamon, allspice and cloves until combined. Add dry ingredients to the wet and mix on low speed until combined. Dough will be thick and sticky. Divide dough in half and wrap each half tightly in plastic wrap. Flatten into a disc shape and chill in fridge for at least 3 hours, up to 5 days.
Preheat oven to 350 degrees F. Line 2 to 3 large baking sheets with parchment paper or silicone baking mats and set aside.
Remove 1 disc of dough from fridge and generously flour your work surface, your hands and rolling pin. Roll out disc to ¼” thickness and use cookie cutters to cut into shapes. Place shapes 1 inch apart on prepared baking sheets. You can re-roll the scraps to create more shapes until dough is all used up.
Bake cookies for about 9 to 10 minutes. If using smaller cookie cutters (less than 4 inches) cook for 8 minutes, and up to 11 minutes for larger (bigger than 4 inches) cookies. Let cool for 5 minutes on baking sheet before transferring to cooling racks. Once cooled, you can decorate as desired.