Step 1: In a large bowl, whisk together the all-purpose flour, baking soda, ground ginger, ground cinnamon, ground cloves, and ground nutmeg. Set aside.
Step 2: In a separate, larger bowl, using an electric mixer, cream together the softened unsalted butter and packed light brown sugar until light and fluffy, about 2-3 minutes.
Step 3: Beat in the large egg until well combined. Then, add the unsulphured molasses and vanilla extract, mixing until just combined. Scrape down the sides of the bowl as needed.
Step 4: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the gingerbread dough.
Step 5: Divide the gingerbread dough into two equal portions, flatten each into a disk, wrap tightly in plastic wrap, and chill in the refrigerator for at least 1 hour, or up to overnight. This chilling period is crucial for flavor development and ease of handling.
Step 6: Preheat your oven to 350°F (175°C). Line several baking sheets with parchment paper.
Step 7: On a lightly floured surface, roll out one disk of chilled gingerbread dough to about ¼-inch thickness. Use your favorite cookie cutters to cut out gingerbread shapes.
Step 8: Place the cut-out gingerbread shapes on the prepared baking sheets, leaving about 1 inch between them. If desired, lightly roll the cut-out shapes in granulated sugar before baking for a sparkling finish.
Step 9: Bake for 8-10 minutes, or until the edges are just set but the centers still look slightly soft. For chewier gingerbread, err on the side of underbaking. For crispier cookies, bake an additional 1-2 minutes.
Step 10: Let the gingerbread cookies cool on the baking sheet for 5 minutes before carefully transferring them to a wire rack to cool completely. Once cooled, store your delicious gingerbread in an airtight container.