Whisk the flour, sugar, salt, nutmeg, ginger, cinnamon, and cloves together in a large bowl or stand mixer fitted with a paddle attachment.

Add the softened butter to the flour mixture and work with your fingers or the stand mixer until it resembles breadcrumbs. Scrape down the sides and bottom of the bowl as needed. Next, beat in egg and vanilla on high speed for 2 full minutes.

Bring the dough together to form a ball. Divide the dough in half and place each onto a large plastic wrap. Wrap each up tightly and pat down to create a disc shape. Chill the dough for at least an hour.

Preheat oven to 350°F (180°C). Line 2-3 large baking sheets with parchment paper or silicone mats. Set aside.

Remove 1 disc of chilled cookie dough from the refrigerator. Flour a work surface, your hands, and the rolling pin. Roll out the disc until 1/4-inch thick. Cut into shapes. Place shapes 1 inch apart on prepared baking sheets. Re-roll dough scraps until all the dough is shaped. Repeat with the remaining disc of dough.

Bake cookies for about 9-12 minutes. Remember that the longer the cookies bake, the harder and crunchier they’ll be. For soft cookies, take them out when they are slightly brown on the outside.

Allow cookies to cool for 5 minutes on the cookie sheet. Transfer to a cooling rack to cool completely.

Once completely cool, store them in an airtight container or decorate them as desired.