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

Cream together the 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 the 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 the tops of the cookies with coarse sugar, if desired. Place cookies onto the prepared baking sheets. Bake for 8-10 minutes, or until the edges are lightly golden brown.

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