Stir together flour, baking soda, cinnamon and ground cloves; set aside.
In a large mixing bowl, beat butter with an electric mixer for 30 seconds. Add sugar; beat until combined.
Add egg, molasses and vanilla; beat until combined. Beat in ginger and as much of the flour mixture as you can. Stir in remaining flour. Cover; chill dough about 3 hours, or overnight, or until easy to handle.
Preheat oven to 375F. On a lightly floured surface roll dough to about 1/8″ thickness. Cut dough using 5″ gingerbread-person cookie cutter.
Arrange the cutouts 1 inch apart on a lightly greased cookie sheet. Bake for 5 to 6 minutes or until edges are firm and bottoms are light brown.