Mix flour, ginger, cinnamon, nutmeg, clove, baking soda and salt in large bowl. Set aside.
Beat butter and brown sugar in large bowl with electric mixer on medium speed until light and fluffy. Add molasses, egg and vanilla and mix well. Gradually beat in flour mixture on low speed until well mixed. Press dough into a thick flat disk. Wrap in plastic wrap. Refrigerate for at least 4 hours or overnight.
Preheat oven to 175 degrees Celcius. Roll out dough to ¼ inch thick on a lightly floured surface. Cut cookies with a floured cookie cutter and place them 1 inch apart on ungreased baking sheets.
Bake for approximately 8 to 10 minutes or until the edges are slightly brown. Cool on baking sheets for 5 minutes before transferring them to wire racks to cool completely.
Once completely cool, decorate as desired. Store cookies in airtight container for up to 5 days.