In a medium mixing bowl, mix together flour, ginger, cinnamon, allspice, cloves, baking soda, and kosher salt.

In another bowl, using an electric hand whisk, cream butter, and brown sugar till smooth and creamy

Add egg, molasses, and vanilla and whisk till fully combined. Scrape down the sides of the bowl as needed

Add dry ingredients to wet ingredients in 2 batches, whisking slowly until combined after each addition.

Wrap dough in cling film and flatten into a disc shape.

Chill dough in the fridge for at least 4 hours (or overnight). At this point, the dough can be frozen for up to 3 months. Thaw when ready to make cookies

Preheat oven to 350 degrees F, line a large baking tray with parchment paper

Roll out cookie dough onto a floured surface to about ¼ inch thickness.

Cut into the desired shape using a cookie cutter (I used a 3-inch cutter)

Carefully transfer the cookies onto the prepared baking tray, 1 inch apart.

Bake in the preheated oven for about 8-10 minutes, till lightly golden brown.

When done, cool on a wire rack to room temperature.

Frost as desired