In a large bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, all-spice, and cloves.

In a separate large bowl, using a handheld or standing mixer, beat the butter for one minute until smooth. Add the brown sugar and molasses and continue to beat until creamy. Then, add in the egg and vanilla and mix for two minutes.

Add the dry mixture to the wet mixture and beat on low speed until well combined.

Separate the dough into two parts and form both into a disk shape. Place the dough into a bowl and cover. The dough will need to chill for at least 3 hours and up to 3 days. This step is necessary.

Preheat the oven to 350 degrees F and line 1-2 baking trays with parchment paper.

Roll out the dough between sheets of parchment paper to prevent sticking and make it easier to transfer the cut-out shapes to the baking sheet.

Begin to roll out the dough. It is likely that the dough will crack. Work slowly and as you notice a crack while rolling, mend the crack using your fingers. The dough will become smoother as you continue to roll. 

Repeat the process with both disks of dough. 

A thickness of about 1/4 inch is a common choice for gingerbread men.

Cut into shapes using your gingerbread man cookie cutter. 

Dip the cutters in flour before each use to prevent sticking.

Reroll the scraps and cut into shapes until all the dough is gone.

Place the cookies into the oven and bake for approximately 10 minutes. If your cookies are smaller than 4 inches, start with 8 minutes. If they are larger than 4 inches, bake for approximately 11 minutes.

Allow the cookies to cool for 5 minutes before transferring to the cooling rack. The cookies are ready to decorate as desired once fully cooled. 

Gingerbread cookies often improve in flavor after a day or two as the spices meld, so consider making them in advance for a richer taste.