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

Cream butter and sugar in a second large bowl until light and fluffy.

Add egg and molasses and beat until well combined.

Gradually add flour mixture, beating until incorporated.

Divide dough in half, wrap in plastic and refrigerate for at least 2 hours or overnight.

Preheat to 350°F.

Line two baking sheets with parchment paper.

On a lightly floured surface, roll out dough until about 1/8-inch to 1/4-inch thick.

Cut out shapes with cookie cutter and arrange cookies on baking sheets about 1 inch apart.

Bake 8 to 12 minutes, or until firm and edges are just beginning to brown.

Set aside to cool on the baking sheet for about 1 minute, then transfer cookies to a wire rack and let cool completely. Decorate with icing, if you like.