Step 1: In a medium bowl, whisk together the flour, ground ginger, ground cinnamon, ground cloves, ground nutmeg, baking soda, and salt. Set aside.
Step 2: In a large bowl with an electric mixer (stand or hand-held), cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl as needed.
Step 3: Beat in the egg until fully incorporated. Then, add the molasses and vanilla extract, mixing until just combined.
Step 4: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix.
Step 5: Divide the dough into two equal portions. Flatten each portion into a disk, wrap tightly in plastic wrap, and refrigerate for at least 2 hours, or preferably overnight. This chill time is essential for flavor and dough handling.
Step 6: When ready to bake, preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. Remove one disk of dough from the refrigerator and let it sit at room temperature for 10-15 minutes.
Step 7: Lightly flour your work surface and rolling pin. Roll out the dough to about 1/4 inch thickness.
Step 8: Use cookie cutters to cut out desired shapes. Carefully transfer the cut-out Gingerbread Cookies to the prepared baking sheets, spacing them about 1-2 inches apart.
Step 9: Bake for 8-10 minutes, or until the edges are set and the centers look slightly soft. Baking time will vary based on cookie size and oven. For chewy cookies, it's better to slightly underbake.
Step 10: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. Once cooled, decorate with royal icing if desired.