In a medium bowl, whisk together the flour, ginger, cinnamon, cloves, nutmeg, allspice, baking soda, and salt. Set aside.
In a large mixing bowl, cream the softened butter and sugar until light and fluffy, about 2 minutes.
Add the molasses, egg, and vanilla extract to the butter mixture. Mix until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms. Divide the dough into two equal portions, shape each into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour (or overnight).
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
On a lightly floured surface, roll out one disc of dough to approximately 1/4-inch thickness. Use gingerbread cookie cutters to cut out shapes and transfer them to the prepared baking sheets, leaving space between each cookie.
Bake for 8-10 minutes, or until the edges are slightly firm. The cookies will continue to firm up as they cool, so be careful not to overbake.
Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.
Once the cookies are completely cool, decorate them with royal icing, colored sugars, or your favorite edible decorations.