In a medium bowl, whisk together the all-purpose flour (450g or 3 ½ cups), ground ginger (2 tbsp or 8g), ground cinnamon (1 tbsp or 5g), ground cloves (1 tsp or 2g), ground nutmeg (1 tsp or 2g), salt (½ tsp or 3g), and baking soda (1 tsp or 4g). Whisk until all the dry ingredients are thoroughly combined and there are no visible clumps. Set aside.

In a large bowl, using an electric mixer (stand mixer with paddle attachment or hand mixer), cream together the softened unsalted butter (225g or 1 cup) and packed brown sugar (200g or 1 cup) on medium speed until light and fluffy. This process should take about 3-4 minutes. Ensure the butter and sugar are well incorporated.

Add the molasses (180ml or ⅔ cup) to the creamed butter and sugar mixture. Beat on low speed until just combined. Scrape down the sides and bottom of the bowl to ensure everything is incorporated. The mixture will be dark and thick.

Add the large egg and vanilla extract (1 tsp or 5ml) to the wet ingredients. Beat on low speed until just combined. Be careful not to overmix at this stage. The mixture might look slightly curdled, which is normal.

Gradually add the dry ingredient mixture to the wet ingredients in three additions, mixing on low speed after each addition until just combined. Mix until no streaks of flour remain. Be careful not to overmix, as this can result in tough cookies. The dough will be quite soft and sticky at this point.

Divide the dough in half. Place each half onto a sheet of plastic wrap, forming each into a disc. Wrap tightly and refrigerate for at least 2 hours, or preferably overnight. Chilling the dough is crucial for making it easier to handle and for preventing the cookies from spreading too much during baking. Properly chilled dough will be firm and less sticky.

Once the dough is thoroughly chilled, preheat your oven to 180°C (350°F). Line baking sheets with parchment paper or silicone baking mats. Have a lightly floured surface ready for rolling.

Working with one disc of dough at a time (keep the other chilled), place it on the lightly floured surface. Roll out the dough to a thickness of approximately 0.6cm (¼ inch). If the dough becomes too soft or sticky while rolling, return it to the refrigerator for 10-15 minutes to firm up. Ensure an even thickness for consistent baking.

Using festive cookie cutters (stars, trees, gingerbread men, etc.), cut out shapes from the rolled dough. Carefully transfer the cut-out cookies to the prepared baking sheets, leaving about 2.5cm (1 inch) of space between them. Re-roll scraps of dough as needed, chilling briefly if it becomes too soft.

Bake the cookies in the preheated oven for 8-12 minutes, depending on their size and thickness. The edges should be lightly golden brown, and the centers should look set. For crispier cookies, bake for a minute or two longer. Avoid overbaking, which can make them too hard.

Let the cookies cool on the baking sheets for 2-3 minutes before carefully transferring them to a wire rack to cool completely. If you plan to decorate them with royal icing, ensure they are completely cool before proceeding.

Once completely cool, decorate the gingerbread cookies as desired with royal icing, sprinkles, or edible decorations. Store the decorated cookies in an airtight container at room temperature for up to 1 week.