Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.

Cream together softened butter and brown sugar until light and fluffy using an electric mixer.

Beat in the molasses and egg until well combined.

In a separate bowl, whisk together flour, ginger, cinnamon, cloves, baking soda, salt, and nutmeg (if using).

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.

Cover the dough and chill in the refrigerator for at least 30 minutes.

On a lightly floured surface, roll out the dough to about 1/4 inch thickness. Cut out cookies using cookie cutters. Reroll scraps.

Sprinkle with coarse sugar (optional). Place cookies onto prepared baking sheets. Bake for 8-10 minutes, or until edges are lightly golden brown.

Let cookies cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.