Step 1: In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar until light, fluffy, and pale (about 2-3 minutes with an electric mixer). Scrape down the bowl as needed.
Step 2: Beat in the room temperature molasses and the large egg until fully incorporated and smooth. The mixture might appear slightly curdled initially but will smooth out.
Step 3: In a separate medium bowl, whisk together the all-purpose flour, baking soda, ground ginger, ground cinnamon, ground cloves, ground nutmeg, and salt until well combined and lump-free.
Step 4: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix; stop as soon as no dry streaks of flour remain.
Step 5: Divide the dough into two equal portions, flatten each into a disc, wrap tightly in plastic wrap, and refrigerate for at least 2 hours, or preferably overnight (up to 3 days). Chilling is crucial for flavor and preventing spread.
Step 6: Once chilled, preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Lightly flour a clean surface and roll out one disc of dough to about 1/4 inch thickness. Use your favorite cookie cutters to cut out shapes, re-rolling scraps as needed.
Step 7: Carefully transfer the cut-out cookies to the prepared baking sheets, leaving about 1 inch between each cookie for even baking.
Step 8: Bake for 8-11 minutes, depending on cookie size, or until the edges are set and lightly browned. The centers will still be soft when removed from the oven; they will firm up as they cool. Do not overbake for a soft texture.
Step 9: Let the cookies cool on the baking sheets for 5 minutes before carefully transferring them to a wire rack to cool completely. Decorate as desired once fully cooled and firm.