Whisk together the flour, baking soda and baking powder ina bowl and set aside.
In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, brown sugar, ginger, cinnamon, cloves and salt and mix on medium speed until the ingredients are thoroughly incorporated, about one minute.
Reduce the speed to low, add the egg, and mix until thoroughly incorporated, about one minute. Raise the speed to medium and mix for 5 seconds more. Do not overbeat. Pour in the molasses and mix until combined, about 30 seconds. Reduce speed to low.
Gradually add the flour mixture, scraping down the sides of the bowl as needed, and beat until the dry ingredients are just incorporated.
Divide the dough into two equal parts, flatten into discs and double-wrap in plastic wrap. Refrigerate for at least 2 hours. Roll out the dough using the Pastry Cloth Method.
Preheat the oven to 350 degrees F. Cut out shapes from the dough. Bake the cookies until they are slightly firm to the touch. 8-14 minutes. Do not let the edges darken.
Let the cookies rest on the baking sheet for 5 minutes, then transfer to a rack to cool completely before decorating.