Combine the flour, baking soda, ginger, cinnamon, nutmeg, clove, and salt together in a bowl and mix until well combined.
Using a mixer, beat the butter and sugar together until fluffy and creamy. Mix in egg and molasses. Gradually add the flour mixture; you may need to work it with your hands to incorporate the flour mixture. Divide dough in half; wrap each half in plastic wrap. Chill for at least 1 hour in the refrigerator.
Preheat the oven to 350 degrees.
Roll out the dough on lightly floured parchment paper. If after refrigerating the dough feels too soft to roll-out, work in a little more flour.
Using a rolling pin, roll dough 1/8 inch thick. Refrigerate again for 5-10 minutes to make it easier to cut out the cookies. Use a cookie cutter to cut into desired shapes. Form the leftover dough into a dish and place into the freezer for a few minutes to get chilled before re-rolling and cutting out shapes; repeat.
Transfer to ungreased baking sheets. Bake until crisp but not darkened, 8 to 10 minutes. Remove from oven. Let sit a few minutes before transferring the cookies to a wire rack to cool completely. Decorate as desired. Enjoy!