Whisk together the flour, ground ginger, ground cinnamon, ground cloves, baking soda, and salt in a medium bowl until well combined.

In a large bowl, cream together the softened butter and brown sugar until light and fluffy. Beat in the molasses, large egg, and vanilla extract until smooth.

Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined and a soft dough forms. Divide the dough into two equal disks, wrap each tightly in plastic wrap, and chill for at least 2 hours or overnight.

Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. On a lightly floured surface, roll out one disk of chilled dough to about 1/4-inch thickness, then cut shapes using your favorite cookie cutters.

Carefully transfer the cut cookie shapes to the prepared baking sheets. Bake for 8-10 minutes, or until the edges are firm and lightly browned, ensuring not to overbake.

Let the baked cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Repeat the rolling, cutting, and baking process with the remaining dough.

For a simple glaze, whisk together powdered sugar, milk, and optional vanilla extract until smooth. Decorate the completely cooled gingerbread cookies as desired.