Sift or mix together the flour, ginger, baking soda, cinnamon, cloves and salt in a small bowl; set aside.
Using a mixer with the paddle attachment (hand mixer works fine too), beat butter for one minute to soften it up a bit. Then, add the sugar and beat until light and fluffy. Scrape the bowl to make sure all the butter and sugar is incorporated.
Add the molasses, syrup and egg. Mix together. Scrape bowl to make sure everything is incorporated.
Set your mixer to a low speed and gradually add in the flour/spice mixture. Mix until everything is incorporated, scraping the bowl as needed.
Wrap the dough in plastic wrap in “flattened discs” and refrigerate for 1-2 hours (can be refrigerated overnight as well). TIP: wrap dough in saran wrap and flatten it down with a rolling pin. This will make it easier to roll out once the dough is chilled vs trying to roll out one large ball of dough. Preheat the oven to 375℉. Get cookie sheets ready by lining each sheet with parchment paper or a silicone mat.
After the dough is chilled, put dough on your pastry mat or lightly flour your work surface and roll out the dough to at least a 1/8” thickness. You can roll out thicker for a chewier cookie but keep in mind that baking times may need to be adjusted. Cut into various shapes and place cookies about 1-2” apart on the cookie sheet. TIP: refrigerate shapes for about 10 minutes (or while your oven preheats) to help prevent the dough from spreading while baking. Bake in a 375 degree oven for about 8-10 minutes. Cool on the cookie sheet for at least 5 minutes before moving to a cooling rack.
When cookies are fully cooled, decorate using flat icing, royal icing or buttercream frosting. You can add sprinkles, candies or colored sugars to dress up your shapes.
Store in an airtight container once icing is fully dried for up to one week on the counter, or freeze for up to three months.