In a large bowl, cream softened butter and brown sugar until light and fluffy for 2-3 minutes using an electric mixer. Then, beat in molasses, egg, and vanilla extract until well combined, making sure to scrape the sides of the bowl.

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

Gradually incorporate the dry ingredients into the wet ingredients on low speed until just combined, being careful not to overmix the soft and slightly sticky dough.

Divide the dough in half, flatten each portion into a disc, wrap tightly in plastic wrap, and refrigerate for at least 2 hours or preferably overnight to enhance flavor and ease handling.

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

Take one chilled dough disc, place it between two lightly floured parchment papers, and roll to about 1/4-inch thickness to prevent sticking and avoid excess flour.

Cut out shapes using cookie cutters, transfer them to the prepared baking sheets with 1 inch space, and re-roll scraps if needed, chilling them briefly if the dough gets too warm.

Bake for 8-11 minutes until the edges are lightly golden and centers are set; avoid overbaking to keep the cookies soft.

Allow cookies to cool on baking sheets for 5 minutes, then move them to a wire rack to cool completely.

Once fully cooled, decorate the cookies with royal icing as desired.