In a large bowl, beat butter for 1 minute on medium speed until smooth and creamy. Add brown sugar and molasses and beat on medium-high until creamy. Scrape down sides as needed. Next, beat in egg and vanilla on high speed for 2 full minutes. Butter may separate and that is okay.
In a separate bowl, combine flour, baking soda, salt, ginger, cinnamon, allspice, and cloves.
On low speed, mix into wet ingredients until combined. Dough will be thick and sticky.
Divide in half, shape each half into a disk and refrigerate in plastic wrap for at least 3 hours and up to 3 days. Overnight works well.
Preheat oven to 350℉.
Remove 1 disc from fridge and roll out on flour surface. Roll out to ¼-inch thick and cut out into shapes. Gather and re-roll remaining dough.
Bake for 8-10 minutes depending on size.
When done, allow to cool for 5 minutes on pan before transferring to cooling rack.
Once completely cool, decorate with Gingerbread Frosting or Gingerbread Icing.