In a mixing bowl beat together the butter and brown sugar blend until light and fluffy.

Stir in the Egg, Vanilla and Molasses and combine until smooth.

In a separate bowl combine the Flour, Ginger, Cinnamon, Baking soda, Nutmeg, Salt and Cloves.

Gradually add the flour mixture to the butter mixture until fully incorporated. The dough will be moist and slightly sticky.

Divide the dough in half and place on two separate pieces of plastic wrap. Form into disks, wrap with the plastic and place in the refrigerator for 1-2 hours.

Preheat oven to 350 degrees Fahrenheit. Remove one disk from the refrigerator at a time and turn out on to a lightly floured surface. Roll out to ⅛ – ¼ inch thickness. Cut out shapes using lightly greased cookie cutter. Place the cutouts onto a lightly greased cookie sheet.

Bake at 350˚ until the edges are just beginning t brown (around 8-10 minutes). Cool on pan for 2 minutes. Remove to wire wracks to cool completely.

Decorate with icing, candies or chocolate chips as desired.