1. In a large bowl, cream the softened unsalted butter and packed brown sugar together until light and fluffy, about 2-3 minutes.

2. Once the butter and sugar are creamed, beat in the molasses and egg until the mixture is well combined.

3. In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and spices (ginger, cinnamon, cloves, nutmeg) until they are evenly distributed.

4. Gradually add the dry ingredient mixture to the wet ingredients, mixing just until a dough forms.

5. Wrap the dough in plastic wrap and refrigerate it for at least 1 hour (or up to 3 days).

6. Preheat your oven to 350°F. On a lightly floured surface, roll the dough out to a thickness of approximately 1/4 inch. Use your favorite cookie cutters to cut out shapes.

7. Bake the gingerbread cookies for 8-10 minutes, or until the edges are just starting to firm up.

8. Allow the cookies to cool completely on the baking sheet before transferring them to a wire rack.