Preheat your oven to 350°F (175°C) to ensure even baking.

In a large bowl, whisk together 3 1/4 cups all-purpose flour, 1 tablespoon ground ginger, 1 tablespoon ground cinnamon, 1 teaspoon ground cloves, 1 teaspoon baking soda, and 1/2 teaspoon salt.

In another bowl, beat 1/2 cup softened unsalted butter and 1/2 cup packed brown sugar until light and fluffy, about 2 minutes.

Mix in 1/2 cup molasses and 1 large egg until fully combined.

Gradually add the dry ingredients to the wet mixture, stirring until just combined to form a smooth dough.

Cover the dough with plastic wrap and chill in the refrigerator for at least 30 minutes to firm up.

On a lightly floured surface, roll the chilled dough to about 1/4 inch thickness and cut into shapes using cookie cutters. Place the cookies on baking sheets lined with parchment paper.

Bake in the preheated oven for 8-10 minutes, or until the edges are firm but the centers are still soft.

Allow cookies to cool on the baking sheet for 2 minutes, then transfer to a cooling rack to cool completely before decorating or serving.