Preheat the oven to 350° F.
In a medium bowl, whisk together the flour, salt, baking, soda, ginger, cinnamon, cloves and nutmeg together in a medium bowl.
Using an electric mixer, cream together the butter and brown sugar on medium speed until light and fluffy. Add the egg, beating to incorporate, then scrape down the sides of the bowl.
With the mixer on low, add one-third of the dry ingredients, followed by the molasses, then another third, followed by the buttermilk, then the rest of the dry ingredients. Beat until incorporated.
Drop batter by the teaspoon on parchment lined cookie sheets, about 2 inches apart, and bake for 10 minutes, or until springy to the touch.
Cool on baking sheets for 5 minutes, then place on wire racks to cool completely.