In a large bowl, whisk together the all-purpose flour, ground ginger, ground cinnamon, ground cloves, baking soda, and salt. Set this mixture aside.
Using an electric mixer or a sturdy whisk, beat the softened unsalted butter, granulated sugar, and brown sugar together in a separate bowl until the mixture is light and fluffy.
Beat in the egg, followed by the molasses and vanilla extract, mixing well after each addition.
Gradually add the dry ingredients to the wet mixture, mixing on low speed or folding with a spatula until a smooth dough forms. Avoid overmixing.
Divide the dough in half, wrap each portion tightly in plastic wrap, and refrigerate for at least 1 hour.
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
On a lightly floured surface, roll out one portion of dough to about 1/4 inch thickness. Use your gingerbread men cookie cutters to cut out shapes and transfer them to the prepared baking sheets, spacing about 1 inch apart.
Bake the cookies for 8–10 minutes, or until the edges are just starting to brown.
Allow the cookies to rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Once cooled, decorate with royal icing if desired using piping bags to create festive details.
