Cream the butter and brown sugar until light and fluffy, about 2 minutes. Beat in the egg, molasses, and vanilla until smooth.

Whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt. Gradually mix the dry ingredients into the wet mixture just until combined.

Wrap the dough in plastic and chill at least 2 hours. Roll it out 1/4 inch thick between parchment, cut shapes, and place on lined baking sheets.

Bake at 350°F (175°C) for 8 to 10 minutes until edges are set. Cool on the sheets for 3 minutes, then transfer to a wire rack to cool completely.

Decorate cooled cookies with a simple icing made from powdered sugar and milk, adding sprinkles while the icing is wet.