Cream the butter and sugar:

In a large mixing bowl, beat the softened butter and brown sugar together until light and fluffy (about 2–3 minutes). The mixture should look creamy and pale.

Add wet ingredients:

Beat in the egg and molasses until fully combined. The batter will turn a rich, dark brown and smell sweetly spiced.

Mix dry ingredients:

In another bowl, whisk together flour, baking soda, salt, ginger, cinnamon, cloves, and nutmeg.

Combine wet and dry:

Slowly add the dry mixture into the wet ingredients, mixing on low speed until just combined. The dough should be thick but pliable. If it feels too crumbly, add 1–2 tablespoons of milk.

Chill the dough:

Shape dough into a disc, wrap in plastic, and refrigerate for at least 1 hour (or overnight). This step makes rolling easier and helps the cookies hold their shape.

Preheat and prepare:

Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.

Roll and cut:

On a lightly floured surface, roll dough to about ¼ inch (6 mm) thickness. Cut into festive shapes with cookie cutters.

Bake:

Place cookies 1 inch apart on baking sheets. Bake for 8–10 minutes, until edges are just starting to brown and cookies look set.

Tip: For softer cookies, bake closer to 8 minutes; for crispier, leave for 10–11 minutes.

Cool:

Let cookies rest on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely. They should feel firm but slightly soft in the center.

Decorate and enjoy:

Once cooled, decorate with icing and sprinkles—or enjoy them plain with a mug of hot cocoa.