Preheat oven to 375 F.

In a large mixing bowl, cream butter and sugar together until it's a pale yellow. Add the molasses, vanilla, cinnamon, ginger, cloves and nutmeg and stir. Add the Flour and mix until a soft dough forms.

Refrigerate for 10 minutes.

Roll out into desired shapes and place on a parchment paper lined or greased cookie sheet. If you are building a ginger bread house, pieces can be cut out before or just after baking. The dough will be soft just after baking and cutting will be more accurate because the dough will not move or change shape, so if you want sharper lines then cut after baking.

Bake for 15-18 minutes.