Step 1: In a large bowl, cream together the softened unsalted butter, granulated sugar, and packed light brown sugar using an electric mixer until light and fluffy (about 2-3 minutes).
Step 2: Beat in the molasses and the egg until well combined, scraping down the sides of the bowl as needed to ensure everything is incorporated.
Step 3: In a separate medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground ginger, ground cloves, ground nutmeg, and salt.
Step 4: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough.
Step 5: Divide the dough into two equal portions. Flatten each portion into a disc, wrap tightly in plastic wrap, and refrigerate for at least 2 hours, or preferably overnight, to allow the dough to firm up and flavors to meld.
Step 6: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. Lightly flour a clean surface and your rolling pin. Take one disc of dough out of the fridge and roll it out to about 1/4 inch thickness.
Step 7: Use your favorite cookie cutters to cut out shapes. Carefully transfer the cutouts to the prepared baking sheets, leaving about 1 inch between cookies. Gather any dough scraps, gently re-roll, and cut out more shapes until all the dough is used from that disc.
Step 8: Bake for 8-10 minutes, depending on the size of your cookies, or until the edges are set and the centers are still slightly soft. For a chewier cookie, bake for a shorter time. Remove from the oven and let cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Step 9: Once completely cooled, decorate with royal icing or a simple glaze if desired. Allow icing to set before storing. Store the finished gingerbread cookies in an airtight container at room temperature for up to a week.