Add softened butter and brown sugar to stand mixer bowl (or large mixing bowl). Using stand mixer (or hand mixer), mix ingredients together on low speed 30 seconds, then increase speed to medium. Continue mixing 1 to 3 minutes, until ingredients are creamed. Mixture should be fully combined, light, and fluffy. Note: Be careful not to overmix. Overmixing will make mixture greasy and soupy. If you overmix, discard mixture and start again.
Once butter and sugar are creamed, pause mixer and crack egg directly into mixing bowl. Add vanilla extract and molasses, then resume mixing on low speed. Mix until ingredients are just combined, approximately 1 minute.
Sift flour through sifter and directly into medium mixing bowl, making sure any clumps are broken up. Once flour is smooth, add baking soda, salt, ginger, cinnamon, allspice, and cloves. Whisk dry ingredients together to incorporate.
While mixing on low speed, slowly pour flour mixture into butter mixture, adding dry ingredients in gradual increments and mixing well between each addition. Once entire flour mixture has been added, mix on low until thick cookie dough forms.
When ingredients are fully combined into thick cookie dough, cover mixing bowl with plastic wrap or lid and place bowl in refrigerator. Chill dough at least 2 hours and no more than 3 days.