In a large bowl, sift together flour, baking soda, ginger, cinnamon, cloves, and salt.

In another bowl, cream butter and brown sugar until light and fluffy.

Beat in the egg and molasses until smooth.

Gradually add the dry ingredients to the wet mix. Stir until well combined. If the dough is too sticky, chill in the refrigerator for about an hour.

Preheat your oven to 350°F (175°C). Roll out dough to about ¼ inch thick on a floured surface. Use cookie cutters to shape desired figures.

Place on a baking sheet lined with parchment paper. Bake for 8-10 minutes or until the edges are firm.

Let them cool on a wire rack before decorating with royal icing.

In a bowl, combine flour, baking soda, and baking powder.

In a separate bowl, cream together the butter and sugar until smooth. Beat in the egg, vanilla extract, and almond extract.

Gradually blend the dry ingredients with the wet mixture. Refrigerate for at least one hour.

Preheat the oven to 375°F (190°C). Roll out dough and cut into desired shapes.

Save a sprinkle of sugar on top for decoration and bake for 8-10 minutes. Let cool and decorate as desired.