In a large mixing bowl, cream together the butter and brown sugar until smooth and fluffy, about 2-3 minutes.

Add molasses and vanilla extract, blending well for another minute.

Gradually add flour, ground ginger, cinnamon, ground cloves, and salt to the wet ingredients. Mix on low speed until combined.

Wrap the dough tightly in plastic wrap and refrigerate for at least 1 hour.

Preheat oven to 350°F (175°C) and roll out dough on parchment paper.

Cut out shapes and place on baking sheets, leaving space between them.

Bake for 8-10 minutes until edges firm up, keeping a slightly soft center.

Cool on sheets for 5 minutes before transferring to a wire rack.