1. Preparing the Cookie Dough

In a medium bowl, whisk together the flour, ground ginger, cinnamon, cloves, nutmeg, baking soda, and salt until they are well combined. Set this mixture aside. In a large mixing bowl, beat the softened butter, light brown sugar, and molasses with an electric mixer on medium speed until the mixture becomes light and fluffy, approximately 2 minutes. Add the egg and continue to beat until everything is well combined.

2. Chilling the Dough

With the mixer on low speed, gradually incorporate the dry ingredients into the wet mixture, mixing just until the dough comes together. Be careful not to overmix, as this can make the cookies tough. Divide the dough into two halves, wrap each half in plastic wrap, and refrigerate until firm – about 1 hour or overnight if you prefer to make the dough ahead of time.

3. Rolling Out the Dough

Preheat your oven to 350°F (175°C). Remove the dough from the refrigerator and allow it to rest at room temperature for about 10 minutes to make it easier to roll out. On a lightly floured surface, roll out the dough to a ¼-inch thickness. If the dough becomes too soft, work in a bit more flour. Use a 4-inch gingerbread man cookie cutter to cut out shapes, then transfer the cookies to parchment-lined baking sheets. Re-roll any remaining scraps of dough and continue cutting until all the dough is used.