In a large bowl, beat together the butter and brown sugar until light and fluffy. Beat in the egg, then the vanilla extract.

In another bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves, aniseed, white pepper, cardamom, and ginger. Add to the butter mixture and combine to form a smooth dough.

Form the dough into a disc, wrap in plastic, and refrigerate for about an hour.

Remove the dough from the refrigerator. Line two baking sheets with parchment or lightly grease. If using molds, dust them with flour. Break off a piece of dough and press into the mold. Use a sharp knife and in a single motion, scrape off the excess dough. Flip the mold over and tap it against the counter to remove the molded cookie. Transfer to a prepared baking sheet. Repeat with remaining dough, dusting the molds between use and arranging the cookies 1-2 inches apart.

Without a mold: on a floured surface, roll out the dough until it is 1/4 inch thick. Use cookie cutters to cut out desired shapes and transfer to prepared baking sheets.

Place the baking sheets in the refrigerator and chill for 1 hour.

Preheat oven to 350 degrees F. Bake the chilled cookies until puffed and golden on the bottom, 10-13 minutes. Allow to cool on baking sheets for 5 minutes before transferring to a wire rack.