Whisk the flour, cornstarch, baking soda, salt, ginger, cinnamon, cloves and nutmeg in a medium bowl until well combined.

In a large bowl, beat the butter and dark brown sugar with a hand mixer or stand mixer on medium speed until creamy and slightly lighter in color, 2 to 3 minutes.

Add the molasses, egg and vanilla. Mix on low until combined, then on medium for 15 seconds to smooth the mixture. Scrape the bowl.

Add the dry ingredients in two additions, mixing on low just until a dough forms and no dry streaks remain. The dough will be soft and slightly sticky.

Divide the dough in half. Press each portion into a 1-inch-thick disk, wrap tightly in plastic and chill until firm, at least 2 hours or up to 3 days.

Preheat the oven to 350°F (175°C). Line two baking sheets with parchment. Lightly flour your work surface and rolling pin.

Working with one disk at a time, roll the dough to 1/4 inch thick, dusting with flour as needed to prevent sticking. Cut shapes with cookie cutters and transfer to the prepared sheets, spacing 1 inch apart. Reroll scraps once.

Bake one sheet at a time for 8 to 10 minutes, until edges look set and the centers still look soft. For softer cookies, err on the shorter side.

Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before decorating.