Whisk together the flour, baking soda, salt, ginger, cinnamon, allspice and cloves

In a large bowl using a stand mixer fitted with a paddle attachment, beat the butter and brown sugar for 3 minutes on medium high speed. 

Add the molasses and beat on medium high speed until combined and creamy. Scrape down the sides and bottom of the bowl.

Beat in egg and vanilla. Scrape down the sides of the bowl.

Add the dry ingredients to the bowl. On low speed, slowly mix into the wet ingredients until combined. Do not over-mix.

Divide the cookie dough in half and place each onto a large piece of plastic wrap. Wrap each dough up tightly and pat down to create a flat disc shape.

Chill the discs for at least 3 hours. 

Preheat oven to 350°F

Line a large baking sheets with parchment paper or silicone baking mats. 

Remove 1 disc of chilled cookie dough from the refrigerator. Generously sprinkle work surface, hands and the rolling pin with powdered sugar (do not use flour). 

Roll out disc until 1/4-1/2"-inch thick. Cut into shapes.

Place shapes 1 inch apart on prepared baking sheets. Re-roll dough scraps until all the dough is shaped. Repeat with remaining disc of dough.

Bake cookies for about 9-10 minutes. Allow cookies to cool for 5 minutes on the cookie sheet. Transfer to cooling rack to cool completely. Ice when completely cool.