1. Prepare the Crust:

1. In a medium bowl, whisk together the flour, ginger, cinnamon, cloves, salt, and baking soda. Set aside.
2. In a large bowl, cream together the softened butter and brown sugar until light and fluffy. Beat in the molasses, egg, and vanilla extract until well combined.
3. Gradually mix the dry ingredients into the wet ingredients until a cohesive dough forms. Divide the dough in half, shape into discs, wrap in plastic, and chill for at least 2 hours or overnight.
4. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. On a floured surface, roll one disc of dough to about 1/4-inch thickness. Cut into shapes with a gingerbread man cutter.
5. Place cookies 1 inch apart on the prepared baking sheets. Bake for 8-10 minutes, or until the edges are just set. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Decorate as desired.