Whisk dry ingredients: In a medium bowl, whisk flour, baking soda, baking powder, salt, ginger, cinnamon, cloves, and nutmeg. Set aside.

Cream butter and sugar: In a large bowl, beat the softened butter and brown sugar until light and fluffy, about 2–3 minutes.

Add wet ingredients: Beat in the egg, then mix in molasses and vanilla until smooth. The mixture may look slightly curdled—this is okay.

Combine: Add the dry ingredients in two additions, mixing on low just until the dough comes together. Do not overmix.

Chill: Divide dough in half, flatten into discs, wrap, and chill for at least 1 hour (or up to 2 days) until firm.

Preheat and prep: Heat oven to 350°F (175°C). Line baking sheets with parchment.

Roll and cut: On a lightly floured surface, roll dough to about 1/4 inch thick for soft cookies. Cut shapes with cookie cutters. For simple rounds, scoop and roll balls, then lightly flatten; roll in granulated sugar if desired.

Bake: Arrange on baking sheets, leaving space between cookies. Bake 8–10 minutes for cut-outs, 9–11 minutes for rounds, until edges are set and centers look slightly soft.

Cool: Let cookies rest on the sheet for 5 minutes, then transfer to a rack to cool completely.

Decorate (optional): Once cool, decorate with royal icing or a simple glaze. Let set before storing.