In a large bowl, cream brown sugar and butter together until light and fluffy. Add egg and molasses.
Combine flour, ginger, baking soda, cinnamon, cloves and salt, then gradually add to the creamed mixture. Mix all ingredients well.
Cover and refrigerate about 4 hours or overnight for best results.
Preheat oven to 350. Flour your surface lightly, then roll dough to desired thickness. Cut with your choice of cookie cutters and place 1 inch apart on ungreased baking sheets.
Bake until edges are firm; 8-10 minutes. Cool cookies and decorate!