Line two cookie sheets with parchment paper or a silpat.
In a small bowl combine the flour, baking soda, cinnamon, ginger, cloves, allspice and salt. Set aside.
In a large bowl, using a hand mixer or the bowl of a stand mixer, cream together the butter and brown sugar, beating for about 3-4 minutes until light and fluffy. Add the molasses and egg, beat until combined. Gradually mix in the dry ingredients until no streaks are showing in the dough.
Remove the dough from the bowl and flour a clean work surface, adding flour to the dough as well. Roll it out as thin or thick as you like. If you want the cookies crisp roll thin, if you prefer them softer roll the dough out thicker. Cut out shapes with a cookie cutter, cutting them as close to one another as possible to minimize waste.
Transfer the cookies to the prepared cookie sheets. Cover the baking sheets and place them in the fridge to chill for 30 minutes.
Preheat the oven to 350 degrees F.
Bake the cookies for 8-12 minutes or until just set. Cool on a cookie sheet.