In a medium-sized bowl, whisk together flour, cinnamon, ginger, grated nutmeg, ground cloves, and salt. Set aside
In the bowl of a standing mixer, cream together butter and both sugars at medium speed until fluffy. Add molasses, egg, and vanilla. Mix until well-incorporated.
Reduce mixer to low speed and incorporate the dry ingredients. Scrape down the sides of the bowl to make sure there are no dry ingredients left unincorporated at the bottom. Dough should be quite tacky at this point
Divide the dough into thirds, shaping them into three flat discs. Tightly wrap them in plastic wrap and refrigerate for at least two hours. (I tried to roll the dough out after one hour and it was still too sticky. Have patience!)
Preheat oven to 375F and line baking trays with parchment.
Remove discs from the fridge and roll out dough to 1/8" thickness. Cut cookies into desired shapes and place on baking sheet. The cookies will not spread much.
Transfer cookie sheet with cut out cookies into freezer and let them chill there while you roll out next disc of dough. Shape and design of cookie will retain better if you freeze them before baking.
Bake for 11- 13 minutes until golden brown and centres are almost firm. Transfer cookies to wire racks and let cool.
These cookies freeze really well!
Royal Icing
Mix together all the ingredients in a large bowl.
Transfer icing into pastry bag with a piping tip. I like piping tip #1 - 3 for decorating cookies.