In a sifter, add the flour, ginger, baking soda, cinnamon, cloves, and salt. Sift into a bowl and set aside.
In a large bowl, using a hand mixer, cream the butter and brown sugar until light and fluffy, being careful not to overmix.
Beat in the egg. Then, stir in the molasses.
Slowly add the sifted ingredients to the molasses mixture.
Press the dough into a disc and wrap it tightly with plastic wrap. Chill dough in the refrigerator for 4 hours, or up to overnight. (If you do chill the dough overnight, you may have to set the dough out for 30 minutes before rolling it out. You may also have to add a teaspoon of water to the dough if it looks too dry or crumbly.)
When ready, preheat the oven to 350°F. Line a baking sheet with parchment paper.
Roll out the dough to 1/4-inch thickness on a lightly floured surface.
Use a 3-inch gingerbread man cookie cutter to cut out shapes.
Place on the lined baking sheet, leaving about 1-inch between each cookie.
Bake 8-10 minutes, or just until browned (but not cracked).
Let cool completely before decorating.