In a mixing bowl with an electric mixer cream the butter, brown sugar and salt
Add the molasses, ground ginger and egg to your mixing bowl and combine with the creamed butter and sugar until well incorporated
Add the sour cream and incorporate thoroughly
Sift, yes please sift, together 4 cups of flour, baking powder, baking soda, cinnamon, cloves and nutmeg together
Mix into your batter slowly and small amounts at a time until all is combined.
If your batter feels super super stick go ahead and add an additional cup of flour then as best as you can scrape the sides of the bowl and gather dough into a ball - will still be somewhat sticky - now cover the bowl with plastic wrap and stow it in the refrigerator for at least 4 hours but the longer the better.
Once dough is chilled roll out in manageable amounts on a floured surface to about 1/2 an inch thick and using your favorite gingerbread shaped cookie cutter cut those cookies out.
Place cut-out cookies on a parchment-lined cookie sheet - make sure they aren't touching each other.
Bake in a pre-heated 375° oven for 10-15 minutes, depending on the size of your cookies.