Gingerbread Cookies

In a medium-sized bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, and salt. Set aside.
3 cups all-purpose flour
1 tsp baking soda
3 tsp ground ginger
2 tsp ground cinnamon
½ tsp ground cloves
½ tsp kosher salt
In the bowl of a stand mixer fitted with the paddle attachment, on medium speed, beat butter until smooth and creamy (about 1 minute).
¾ cup (1 ½ sticks) unsalted butter, at room temperature
Add in brown sugar and molasses. Still on medium speed, mix until well combined, scraping down the sides of the bowl as necessary.
¾ cup dark brown sugar, packed
½ cup fancy molasses
Decrease mixing speed to medium-low. Add in egg, followed by vanilla, and mix until fully incorporated. Increase mixing speed to medium, and beat until smooth (about 1 to 2 minutes)
1 large egg, at room temperature
1 tsp pure vanilla extract
Decrease mixing speed to low. Slowly add in flour mixture, half at a time, and mix just until combined.
Turn out the dough and divide in half. Wrap each half in plastic wrap and form each into a flat disk. (Note: the dough will be quite soft and slightly sticky.)
Chill the dough in the refrigerator for at least 3 hours.

Preheat oven to 350℉.
Set half of the dough (one disk) on a well-floured surface. With a well-floured rolling pin, roll out dough to between ⅛" and ¼" thick (see Note 1).
Using a cookie cutter (of your desired size and shape), cut out cookies from dough. Quickly and carefully transfer them to a baking sheet lined with parchment paper (see Note 2).
To prevent spreading, set the baking sheet in the refrigerator or freezer and chill cookies for 5 minutes.
Bake in the center of preheated oven for 8 to 12 minutes (see Note 3).
Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Once cooled, store cookies in an airtight container at room temperature or freeze for later.