Step 1: In a medium bowl, whisk together the flour, baking soda, salt, ground ginger, ground cinnamon, ground cloves, and ground nutmeg. Set aside.
Step 2: In a large bowl, using an electric mixer, cream together the softened unsalted butter, granulated sugar, and light brown sugar until light and fluffy, about 2-3 minutes.
Step 3: Beat in the large egg and then the unsulfured dark molasses until well combined and smooth. Scrape down the sides of the bowl as needed.
Step 4: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix. The dough will be thick and slightly sticky.
Step 5: Divide the dough in half. Flatten each half into a disk, wrap tightly in plastic wrap, and refrigerate for at least 2 hours (or up to 2 days). This chilling step is crucial for easy rolling and preventing the cookies from spreading.
Step 6: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
Step 7: On a lightly floured surface, roll out one disk of chilled dough to about ¼-inch thickness. Use your favorite cookie cutters to cut out shapes.
Step 8: Carefully transfer the cut-out cookies to the prepared baking sheets, leaving about 1 inch between them. Gather any dough scraps, gently re-roll, and cut more cookies.
Step 9: Bake for 10-12 minutes, or until the edges are firm and lightly golden. The centers may still look slightly soft but will set as they cool. Avoid overbaking to maintain a soft texture.
Step 10: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Step 11: Once completely cool, decorate your gingerbread cookies with royal icing, sprinkles, or candies as desired. Enjoy your freshly baked Gingerbread cookies recipe!