In a large mixing bowl, cream together the butter and brown sugar until smooth and creamy. Add the molasses, egg, and vanilla extract, and mix until well combined. In another bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.

Divide the dough into two portions, flatten each into a disk, and wrap in plastic wrap. Refrigerate for at least 1 hour or until firm.

Preheat the oven to 350°F (175°C). Roll out the dough on a lightly floured surface to about 1/4 inch thickness. Use cookie cutters to cut into desired shapes.

Place the cookies on a baking sheet lined with parchment paper, spacing them about 1 inch apart. Bake for 8-10 minutes or until the edges are firm.

Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Once cooled, decorate the cookies with royal icing and sprinkles as desired. Allow the icing to set before serving.

Store the decorated cookies in an airtight container at room temperature for up to a week. For longer storage, freeze undecorated cookies and decorate just before serving.