Heat the oven to 350°F (175°C). Cream the butter and brown sugar with an electric mixer on medium speed until fluffy, about 3 minutes.

Beat in the molasses, egg, and vanilla until the mixture is smooth and deep amber in color.

Whisk together the flour, cornstarch, ginger, cinnamon, cloves, nutmeg, baking soda, and salt. Gradually stir the dry ingredients into the wet mixture just until no streaks remain.

Press the dough into a disk, wrap it tightly, and chill for at least 1 hour until firm.

On a floured surface, roll the dough to 1/4 inch thick. Cut out shapes with a floured 3 inch cookie cutter and place them 1 inch apart on parchment lined baking sheets.

Bake 8 to 10 minutes, until the edges are set and the bottoms are lightly golden. Cool on the sheet for 2 minutes, then transfer to a wire rack.