In a large bowl beat together butter, brown sugar, egg, molasses, orange zest and vanilla. Set aside.

In another bowl sift together flour, baking soda, cinnamon, nutmeg, ginger, cloves and salt. Gradually add flour mixture to wet mixture, mixing well.

Divide dough in half, shape into two discs, wrap in plastic and place in fridge until firm (2-3 hours or overnight).

When ready to cut out cookies, roll out dough to about 1/4 inch thickness on lightly floured surface. Using cookie cutters, cut out shapes and place on parchment lined cooking sheets about 1 inch apart. If the dough feels soft, place cookie sheet back in fridge for 15 minutes to firm up dough before baking.

Bake in 350 F oven for 4 minutes then turn and rotate cookie sheets in oven. Bake for another 4 minutes or until cookies lightly browned on bottom and firm to touch. I always rotate the trays in the oven so the cookies bake evenly on all sides.

Set on racks to cool completely before icing.