1. Cream the butter, brown sugar and granulated sugar until light and fluffy.

2. Beat in the molasses and egg until fully combined.

3. In a separate bowl, whisk together the flour, baking soda, salt, ginger, cinnamon and cloves.

4. Gradually fold the dry ingredients into the wet mixture until a smooth dough forms.

5. Divide the dough in half, wrap in plastic wrap and chill in the refrigerator for 1 hour.

6. Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.

7. Roll out the dough on a lightly floured surface to 1/4 inch thickness and cut with cookie cutters.

8. Place cookies on the prepared sheets and bake for 8–10 minutes until edges are set.

9. Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.