Adapted from the Philadelphia Inquirer

1 stick (1/2 cup) unsalted butter, softened
1/2 cup brown sugar
1/2 cup molasses
1 egg
2 1/2 cups flour
1/2 tsp salt
1 tsp baking soda
1 tbsp ginger
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp ground cloves

Beat the butter with a mixer until light and fluffy. Beat in the brown sugar, then the molasses. Add the egg and mix well.

Sift together the remaining ingredients and gradually add to the butter mixture, mixing well.

Divide the dough in half, form into 2 discs, and chill for a few hours or overnight.

Preheat oven to 375°F.

Roll out on a floured surface to about 1/8 inch thick. Use cookie cutters to cut out desired shapes, transferring to a cookie sheet with a spatula. Bake for about 6 minutes, rotating the pan after 5 minutes for even browning. Cool cookies on a wire rack.