Start by beating the softened butter and brown sugar together in a large mixing bowl until the mixture becomes light and fluffy. This step is key to getting that tender, melt-in-your-mouth texture. Once it's nice and creamy, add in the egg and vanilla extract, mixing until it’s all combined and smooth.

In a separate bowl, whisk together the flour, baking soda, ginger, cinnamon, nutmeg, cloves (if using), and salt. This ensures the spices are evenly distributed throughout the dough, so take a minute to mix them well.

Gradually add the dry ingredients to the wet ingredients.I suggest adding the dry ingredients in stages to keep flour from flying all over your kitchen! Stir everything until the dough comes together. When the dough is nearly combined, use your hands to bring it together into a soft, slightly sticky ball.

If you've got some time to spare, chill the dough for around 30 minutes. This helps it firm up and makes rolling and cutting much easier. You can skip this step if you're in a rush, but it really does help with the texture and handling of the dough.

Once chilled (or if you’re skipping that step), roll the dough out on a lightly floured surface to about ¼ inch thick—thicker if you want a chewier cookie. Use your favorite cookie cutters to shape them—gingerbread men, stars, or whatever else you like. If the dough gets a little sticky, just dust your rolling pin and surface with a bit more flour.

Preheat your oven to 350°F (175°C). Place the cookies on a parchment-lined baking sheet, giving them enough space to spread slightly. Bake them for 8–10 minutes, or until the edges are golden and they feel firm to the touch. Keep an eye on them, as they bake fast!

Once baked, let the cookies rest on the baking sheet for a few minutes to firm up before transferring them to a wire rack to cool completely. This helps avoid any breakage while they’re still soft.