Combine the flour, ginger, baking soda, cinnamon, cloves and salt. Set aside. In larger bowl, cream butter and brown sugar until light and fluffy. Add egg and molasses. Gradually add dry ingredients to wet and mix well. Cover and refrigerate for 4 hours or overnight or until easy to handle.

On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with floured 2-1/2-in. cookie cutters. Place 1 in. apart on ungreased baking sheets.

Bake at 350° for 8-10 minutes or until edges are firm. Remove to wire racks to cool. Tint some of the frosting red and some green. Decorate cookies.