Preheat the oven to 350ºF. Whisk together your flour, baking powder, and baking soda. Set aside.
Melt the butter and add it to your stand mixer.
On low, add in the brown sugar, molasses, salt, cinnamon, ginger, nutmeg, and cloves and mix until combined.
Let it cool for a few minutes.
In the bowl of your stand mixer, once the mixture has cooled to about room temperature, add in the egg and whisk until combined.
Switch to your paddle attachment and add in your flour mixture.
Mix until the dough starts to form. Dough will still be slightly sticky.
Divide the dough in half, form it into a rectangular shape, wrap it tightly with plastic wrap, and place it in fridge for at least 1 hour.
Once the dough has been chilled, roll out the dough to ⅛”-¼” thickness on a clean, floured surface. The thinner you roll your dough, the crisper the cookies will be. If your dough gets sticky, you may need to reflour your dough (both sides) as you go.
Flour your cookie cutters and cut out all your desired shapes.
Bake on a parchment lined cookie sheet for 8-12 min or until the edges are slightly brown.
Let the cookies cool completely for several minutes before removing them from the cookie sheet and placing them on a cooling rack to completely set. This will prevent them from cracking.
Decorate your cooled cookies!