Whisk the flour, baking soda, salt, ginger, cinnamon, cloves, and optional allspice together in a medium bowl.

Beat the softened butter and brown sugar for 2 to 3 minutes, until smooth and creamy. Add the molasses, egg, and vanilla, then mix until combined.

Add the dry ingredients gradually and mix only until a firm dough forms. Divide the dough into two portions, flatten each into a disk, wrap, and refrigerate for at least 1 hour.

Heat the oven to 350°F (175°C) and line baking sheets with parchment paper. Roll one dough disk on a lightly floured surface, or between sheets of parchment, to approximately 1/4 inch (6 mm) thick.

Cut the dough with cookie cutters and transfer the shapes to the prepared baking sheets. If the dough becomes soft, chill the cut cookies for 10 to 15 minutes before baking.

Bake for 8 to 10 minutes, depending on cookie size, until the edges look set while the centers remain slightly soft. Cool the cookies on the baking sheet for about 5 minutes, then move them to a rack.

Decorate only after the cookies are completely cool. Allow icing to set before stacking or packaging the cookies.