In a large mixing bowl, cream together the butter and brown sugar until light and fluffy.
Add the egg and molasses, and beat until well combined.
In another bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until combined.
Divide the dough in half, wrap in plastic wrap, and refrigerate for at least 1 hour.
Preheat the oven to 350°F (175°C). Roll out the dough on a lightly floured surface to ¼ inch thickness.
Cut out shapes with cookie cutters and place on a baking sheet lined with parchment paper.
Bake for 8-10 minutes, or until the edges are firm. Let cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.