From around my french table.
1 2/3 C flour
1/4 tsp salt
1/4 tsp baking soda
2 1/2 tsp ground cinnamon
1/4 tsp ground ginger
1/8 tsp ground cloves
7 Tb butter
1/2 C sugar
1/2 C packed light brown sugar
1 lg egg, room temperature
Whisk together first group and set aside.
In a stand mixer loaded with a paddle attachment, beat butter until creamy. Add sugars and beat about 2 minutes. Beat in egg.
With mixer on lowest speed, add ry ingredients in 3 additions, mixing only until the flour disappears into the soft dough. Flour at the bottom or dough not being entirely smooth is normal.
Use your hands and knead dough 2 or 3 times to eliminate any dry spots.
Divide dough in half or thirds. Take each section and make a disk about 1/4" thick between wax paper. Refrigerate for at least 3 hours. (Up to 3 days, or frozen for up to 2 months.)
Center a rack in the oven and preheat for 350. Line a sheet with parchment. Choose a cookie cutter and cut out as many cookies as possible and place onto lined sheet. Move scraps to fridge to chill and use. Bake 8-10 minutes until lightly golden and slightly brown around the edges. Allow to rest on sheet before transferring to a rack to cool.