In the bowl of a mixer cream together the softened butter and sugar until creamy.
Add molasses and egg yolk and beat until combined.
In a separate bowl whisk the flour, salt, baking soda, baking powder, cinnamon, cloves, ginger and nutmeg.
Add the flour mixture to the wet ingredients beating until combined.
Roll the dough into 1 or 2 disks, flattening on the top. Cover and seal each with plastic wrap or place each in a sealed plastic bag. Refrigerate to chill at least one hour.
Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper.
Using a rolling pin, roll out the dough to a thickness of a ¼ inch. NOTE: I rolled mine out on a Roul’pat and did not have any sticking issues. You can also use a lightly floured surface or between two sheets of waxed paper. If the dough stays cold it should not stick.
Cut out cookies using a gingerbread shaped cookie cutter. Using a 3 1/2 inch tall cutter will yield at least 24 cookies.
Place cookies about 2 inches apart on a cookie sheet. Bake for 8-10 minutes (they will begin to puff slightly but not to brown).
Remove cookies to a cooling rack to fully cool. May be iced if desired.