In a large bowl, combine the flour, baking soda, salt, cinnamon, ginger, allspice, and cloves. Set the mixture aside for later use.

Using a stand mixer or a handheld mixer fitted with a paddle attachment, cream the softened butter on medium speed for around 1 minute until smooth. Add in the brown sugar and molasses, and beat on medium-high until well mixed and creamy. Scrape down the sides of the bowl as needed.

Incorporate the egg and vanilla extract, and mix on high speed for 2 minutes, or until fully combined, even if the butter appears slightly separated.

Gradually mix in the dry flour blend with the wet ingredients on low speed until it just comes together. The resulting dough will be thick and somewhat sticky. Halve the dough, shape each piece into a disc, wrap in plastic, and refrigerate for a minimum of 3 hours or up to 3 days. Chilling is crucial to achieve the best texture.

When ready to bake, heat your oven to 350°F (177°C). Line two or three baking sheets with parchment paper or silicone mats for easy cleanup.

Take one of the chilled dough discs and lightly flour your work surface, hands, and rolling pin. Roll the dough out to approximately 1/4-inch thick. If it cracks, let it rest for a moment before gently repairing the cracks with your fingers.

Cut out your desired shapes and arrange them on the baking sheets about 1 inch apart. Gather and re-roll the scraps until all the dough is utilized. Repeat the process with the second disc.

Bake the cookies for 9 to 10 minutes, adjusting the time based on size: about 8 minutes for smaller cutters and around 11 minutes for larger ones. Rotate the pans midway through baking to ensure even cooking. A shorter baking time results in softer cookies, whereas longer baking leads to crisper ones.

Allow the cookies to cool on the baking sheet for 5 minutes before moving them to a wire rack to cool completely. Once they are cool, feel free to decorate them as desired with royal icing or buttercream.

Store these delightful cookies covered at room temperature for up to one week – if they last that long!