Cream butter and sugar. In a large bowl, beat the softened butter and white sugar with an electric mixer on low speed until mostly incorporated, about 1-2 minutes. Increase the speed to medium-high and beat until light and fluffy, another 2-3 minutes.

Add egg yolk and molasses. Beat in the egg yolk, then add the molasses and mix until well combined.

Mix dry ingredients. In a separate bowl, whisk together the sifted flour, salt, baking powder, baking soda, cinnamon, cloves, ginger, and nutmeg until well combined.

Combine wet and dry. Gradually add the flour mixture to the molasses mixture, beating on low speed until the dough is well blended and smooth. The dough will be soft and slightly sticky.

Chill the dough. Divide the dough in half and form each half into a 1-inch-thick disk. Wrap each disk tightly in plastic wrap and refrigerate for at least 1 hour, or up to overnight. Chilling makes the dough easier to roll and helps the cookies hold their shape.

Preheat the oven. When ready to bake, preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.

Roll out the dough. Working with one disk at a time (keep the other in the fridge), place the chilled dough on a lightly floured surface. Roll from the center to the edges with a floured rolling pin to a thickness of 1/4 inch.

Cut out shapes. Use cookie cutters to cut the dough into desired shapes (gingerbread men, stars, trees, etc.). Dip the cutters in flour as needed to prevent sticking. Fit the cutters as closely together as possible to minimize re-rolling.

Transfer to baking sheets. Use a thin spatula to carefully transfer the cut cookies to the prepared baking sheets, spacing them about 2 inches apart.

Gather scraps and repeat. Gather any dough scraps into a ball, flatten, re-wrap with plastic wrap, and refrigerate while the first batch bakes. Then roll, cut, and bake the remaining cookies.

Bake. Bake each sheet in the preheated oven for 8-10 minutes, until the cookies are firm and the edges are just starting to darken. Don't overbake—they'll continue to firm up as they cool.

Cool completely. Transfer the cookies to wire racks and let them cool completely before decorating. They need to be completely cool or the icing will melt.

Decorate and enjoy! Once cooled, frost or decorate the gingerbread cookies with royal icing, colored sugars, or candy. Let the icing dry completely before storing.