In a large bowl, cream together the unsalted butter, granulated sugar, and brown sugar until light and fluffy. This should take about 3-4 minutes.

Beat in the egg until fully incorporated. The mixture should be smooth and homogeneous.

In another bowl, whisk together the flour, cinnamon, nutmeg, cloves, ginger, and salt. Gradually add this to the wet mixture until a stiff dough forms.

Wrap the dough in plastic wrap and refrigerate for at least 1 hour.

Dust your wooden Spekulatius mold lightly with flour to prevent sticking. Roll out the dough on a floured surface to about 1/4 inch thick.

Press the dough into the mold with even pressure, ensuring the designs are clearly defined. Trim off excess dough, then carefully invert the mold onto a baking sheet lined with parchment paper.

Preheat the oven to 350°F (175°C) and bake the cookies for 12-15 minutes or until lightly golden around the edges.

Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.