In a large bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, allspice, and cloves.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on high until light and fluffy - about 2 minutes.
Add in the molasses and beat until combined.
Beat in the egg and vanilla on high speed - about 1 minute.
Turn the mixer to low and slowly add in the dry ingredients until they are just combined. Do not over mix!
Divide the dough into two disks. Wrap them in plastic wrap and chill at least two hours. I usually chill mine overnight.
Preheat your oven to 350°F and line baking sheets with parchment paper or silicon mats.
Generously flour a work surface and roll one of the disks 1/4 inch thick. Don't be afraid to add more flour. Gingerbread dough can be sticky!
Cut the dough into your desired shapes and bake about 8 minutes.
Allow the cookies to cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely before decorating.