Step 1: In a medium bowl, whisk together the all-purpose flour, baking soda, salt, ground ginger, ground cinnamon, ground cloves, and ground nutmeg. Set aside.
Step 2: In a large mixing bowl, using an electric mixer, cream together the softened unsalted butter and light brown sugar on medium speed until light and fluffy (2-3 minutes).
Step 3: Beat in the large egg until fully combined. Then, add the unsulphured dark molasses and pure vanilla extract, mixing until just incorporated. Scrape down the sides of the bowl.
Step 4: With the mixer on low speed, gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Do not overmix.
Step 5: Divide the dough into two equal portions. Flatten each into a disk, wrap tightly in plastic wrap, and refrigerate for at least 2 hours, or preferably overnight.
Step 6: Once dough is chilled, preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
Step 7: On a lightly floured surface, roll out one disk of dough to about 1/4 inch thickness. Use cookie cutters to cut out shapes. Carefully transfer the cookies to the prepared baking sheets, leaving about 1 inch between them. Gather scraps, re-roll, and cut more cookies.
Step 8: Bake for 10-12 minutes, or until the edges are lightly golden and the centers are just set. Do not overbake for a chewy texture.
Step 9: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Step 10: Once completely cool, decorate your gingerbread cookies with royal icing, simple glaze, or sprinkles, if desired.
Step 11: Store cooled, undecorated gingerbread cookies in an airtight container at room temperature for up to a week. Freeze for longer storage (up to 3 months).