In a medium bowl, whisk together the flour, ginger, cinnamon, cloves, baking soda, and salt, adding nutmeg if desired, then set aside.

In a large bowl, use an electric mixer to cream the softened butter and granulated sugar until light and fluffy, which takes about 2-3 minutes.

Beat in the molasses, egg, and vanilla extract until fully combined, ensuring to scrape down the bowl sides.

Gradually mix the dry ingredients into the wet on low speed until just combined, being careful not to overmix, as the dough will be soft.

Divide the dough into two disks, wrap them tightly in plastic, and refrigerate for at least 2 hours or preferably overnight for best flavor and handling.

Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.

On a lightly floured surface, roll one dough disk to 1/4-inch thickness, cut shapes with gingerbread man cutters, and transfer to prepared baking sheets, leaving 1 inch between cookies.

Bake for 8-10 minutes until edges are lightly golden and set; centers will firm up upon cooling, so do not overbake for chewy cookies.

Cool the cookies on baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.

Once completely cool, decorate your gingerbread men with royal icing, sprinkles, or other festive decorations.