Prepare the Dough: In a medium-sized bowl, whisk together the flour, baking soda, baking powder, salt, and spices (ginger, cinnamon, cloves, nutmeg). Set aside.

Cream the Butter and Sugar: In a large mixing bowl, beat the softened butter with the brown sugar and granulated sugar until light and fluffy, about 3-4 minutes. Add the molasses, sourdough discard, egg, and vanilla extract. Beat until fully combined and smooth.

Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. The dough should be soft but firm enough to hold its shape.

Chill the Dough: Divide the dough into two portions, flatten each into a disc, and wrap in plastic wrap. Chill in the refrigerator for at least 1 hour, or until firm. This will make the dough easier to roll out and cut.

Preheat the Oven: While the dough is chilling, preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.

Roll and Cut the Dough: On a lightly floured surface, roll out one disc of dough to about 1/4-inch thickness. Use cookie cutters to cut out your desired shapes and place them on the prepared baking sheets. If you like, you can roll the cookies in granulated sugar before baking for a sparkly finish.

Bake the Cookies: Bake in the preheated oven for 8-10 minutes, or until the edges are just beginning to brown. The cookies will be soft when they first come out of the oven but will firm up as they cool.

Cool and Decorate: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Once cooled, decorate with icing, sprinkles, or leave them plain.

Store: Store the cookies in an airtight container at room temperature for up to a week, or freeze for longer storage.