In the bowl of a stand mixer, beat the butter on medium speed until light and fluffy, about 1-2 minutes. Add the brown sugar and molasses, beat on medium high speed for 1 minute. Add the egg and vanilla, beat on medium for 2 minutes.
In a medium bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, allspice, cloves and nutmeg. With mixing speed on low, gradually add the dry ingredients, mixing just until combined. The dough will be soft and sticky. Divide the dough into two chunks. Place each portion of dough onto a piece of plastic wrap, flatten and seal. Place in the refrigerator to chill for 4 hours or overnight (DO NOT bake the dough without chilling it first).
Preheat oven to 350 degrees. Line baking sheets with parchment paper or baking mats; set aside.
Generously flour your countertop. Roll out one disc 1/4-inch thick. Using cookie cutters, cut out desired shapes. Place cookies 1-inch apart on the prepared baking sheets. Re-roll dough and repeat. Repeat the same process with the remaining disc of dough (or refrigerate it for up to 4 days or freeze for 2 months).
Place in the oven and bake for 8-10 minutes or until the edges are crisp and the centers are soft, but baked. Remove from the oven and allow the cookies to cool on the sheets for 2-3 minutes before transferring them to a wire rack to cool completely.