1. In a medium bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, cloves, and nutmeg. Set aside.

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

3. Add the egg and vanilla extract and beat until combined.

4. Mix in the molasses on low speed until fully incorporated.

5. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.

6. Divide the dough in half, shape each into a disk, wrap tightly in plastic wrap, and refrigerate for at least 3 hours or overnight.

7. Preheat the oven to 350°F (177°C) and line two baking sheets with parchment paper.

8. Lightly flour a work surface and roll out one dough disk to about 1/4-inch thickness.

9. Cut out gingerbread men shapes and place them 1 inch apart on prepared baking sheets.

10. Re-roll scraps as needed to use all the dough.

11. Bake for 8–10 minutes, until edges are set but centers are still soft.

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

13. Decorate as desired with icing or enjoy plain.