Classic Gingerbread Cookies

1: In a large bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, allspice, and cloves. Set aside.

2: In a separate large bowl, beat the butter until smooth and creamy. Add the brown sugar and molasses and beat until combined.

3: Beat in egg and vanilla on high speed for 2 minutes.

4: Add the flour mixture to the wet ingredients, and beat on low speed until combined. The dough should be thick and slightly sticky.

5: Divide the dough into 4 pieces and wrap each in plastic wrap. Chill for a minimum of 3 hours, preferably overnight.

6: Preheat oven to 350°F and line baking sheets with parchment paper.

7: Remove 1 disc of dough from the refrigerator, flour the work surface, hands, and rolling pin, and roll out the disc to 1/4-inch thick.

8: Bake the cookies for 9-10 minutes, then transfer to a cooling rack before decorating.