In a large bowl, beat softened butter and granulated sugar until light and fluffy using an electric mixer.

Beat in molasses, egg, and vanilla extract until well combined, scraping the bowl as needed.

In a separate bowl, whisk together flour, ginger, cinnamon, cloves, baking soda, and salt.

Gradually add dry ingredients to wet, mixing on low speed until a soft dough forms.

Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes to make it easier to roll.

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

On a lightly floured surface, roll dough to 1/4 inch thickness; cut out shapes with cookie cutters and transfer to baking sheets.

Bake for 8-12 minutes until edges are lightly golden and centers are set; cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.