Into the bowl of a stand mixer add butter and sugar. Blend with the paddle attachment on medium speed until smooth and creamy. Add egg, molasses and vanilla and blend while scraping down the sides from time to time, until smooth.

In a medium bowl, combine flour, cinnamon, ginger, cardamom, cloves, salt and baking soda.

Reduce speed to low. Gradually add dry ingredients mixture to the wet and mix, while scraping down the sides, until combined and a soft dough forms.

Divide dough into two clumps; dough will be very soft. Wrap each clump tightly in plastic wrap and press it into a disk. Refrigerate for 2 – 3 hours or overnight to allow the dough to firm up.

Preheat oven to 350 degrees F. Prepare large baking sheets by lining with parchment paper.

Remove chilled dough from refrigerator for 10 minutes. Generously flour a work surface and a rolling pin. Roll one disk at a time into a 9” to 10” circle which will give about a ⅛” – ¼” thickness, sprinkling more flour on the bottom and top of dough as needed. The cookies should not be too thin.

Cut desired shapes and sizes with cookie cutters. Gently transfer cookies to the prepared baking sheets placing them at least 1” apart; they will not spread out a lot when baked. See recipe notes 2 & 3 below for decorating. Some flour dust may still show on the cookie dough but this will disappear when baked. Re-roll the scraps and make more cookies.

Bake for 7 – 10 minutes - time will depend on size - see recipe note 5 below. Bake just until set and lightly browned. Remove from oven and let cookies set on baking sheet for 2 minutes before removing to a rack to cool completely.