In a medium bowl, whisk together the flour, ginger, baking soda, cinnamon, cloves, and salt.

In a standing mixer fitted with the paddle attachment, beat the butter and sugar together until light and fluffy.

Add the egg and mix until combined, then blend in the molasses and orange zest, beating on medium speed until well combined, stopping to scrape the bowl as needed.

Change the mixer to low speed and slowly add in the dry ingredients. Mix just until the flour is incorporated.

Place the dough onto a lightly floured surface and flatten it into a disk. Cover tightly with plastic wrap and refrigerate for at least 1 hour (you may wish to separate into 2 disks).

Preheat your oven to 350°F. Line baking sheets with parchment paper.

Roll out the dough on a floured surface to about 1/4 inch (6mm) thickness.

Cut the dough into desired shapes with a cookie cutter and place them on the prepared cookie sheets.

Put the cookies in the freezer for 5-10 minutes.

Bake at 350°F for 9-11 minutes. Remove from the oven and place the cookies on a wire rack to cool.

Decorate as desired and store in an airtight container. They can last for up to a week. If you want to keep them longer, you can freeze them for up to 3 months.