Whisk the dry ingredients. In a large mixing bowl, whisk together the flour, baking soda, salt, hojicha powder, ginger, cinnamon, allspice, and cloves until combined. Set aside.
Cream the butter with sugar and molasses. In a large mixing bowl or the bowl of your stand mixer with the paddle attachment, beat the room temperature butter on medium speed for 1 minute or until smooth and creamy. Add the brown sugar and molasses and beat on medium speed until combined and creamy. Scrape down the bowl for even mixing.
Add the vanilla and egg. When the butter is combined with the sugar and molasses, add the egg and vanilla and beat on high speed for 2 minutes. Scrape down the sides of the bowl as needed.
Mix in the dry ingredients. Working in 3 batches, add 1/3 of the dry ingredients into the mixing bowl and mix on slow speed until combined. Continue until all the dry ingredients are incorporated. The cookie dough should be thick and sticky.
Chill the cookie dough. Divide the dough in half and wrap each half into a disc about 1/2 inch thick with plastic wrap. Chill the discs for at least 1-2 hours or overnight.
Preheat oven. Preheat the oven to 350°F (177°C). Place your oven racks in the center of the oven. Line 2-3 baking sheets with parchment paper or silicone baking mats.
Shape the cookies. On a well floured work surface, roll out one of your discs until it is about 1/4 inch thick. If the dough cracks use your fingers to meld the dough back together. Cut the dough into shapes and place them about 1 inch apart on the baking sheet. Re-roll the dough scraps and repeat until all the dough is cut. Repeat with second disc.
Bake the cookies. Bake the cookies for about 8-10 minutes or until the cookies are crisp around the edges. Rotate the pan halfway through. Cool the cookies on the baking sheet for 5 minutes before removing onto a wire rack.
(Optional) Decorate the cookies when completely cooled.