Preheat oven to 350ºFWhisk together your flour, baking powder and baking soda. Set aside.
Melt butter and add to your stand mixer. On low add in brown sugar, molasses, salt, cinnamon, ginger, nutmeg and cloves and mix until combined, let 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 your dough starts to form. Dough will still be slightly sticky.
Divide dough in half, form into a rectangular shape and wrap tightly with plastic wrap and place in fridge for at least 1 hour.
Once the dough has been chilled. Roll out 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 cool completely for several minutes before removing from cookie sheet and placing them on a cooling rack to completely set.
Decorate your cooled cookies!