In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves and salt. Set aside.

In a large bowl, cream together the butter and brown sugar until light and fluffy. Add the egg and molasses and beat until smooth.

Gradually add the flour mixture to the butter mixture and mix until everything is well combined.

Divide the dough in half and wrap in plastic wrap. Refrigerate for at least 2 hours, or overnight.

Preheat oven to 175°C. Line a baking sheet with parchment paper.

On a lightly floured surface, roll out one half of the dough to 1/4-inch thickness. Use your favourite cookie cutters to cut out your Christmas cookies. Place on prepared baking sheet. Repeat with remaining dough.

Bake for 8-10 minutes until edges are lightly browned. Let cool completely.

Get creative & decorate with your favourite icing and toppings. Enjoy!