In a large bowl, beat the butter until completely smooth and creamy. Add the brown sugar and molasses and beat until combined and creamy-looking. Next, beat in egg and vanilla. Scrape down the sides and bottom of the bowl as needed.
In a separate bowl, whisk the flour, baking powder, ginger, cinnamon, allspice, and cloves together until combined. Slowly mix into the wet ingredients until combined. The cookie dough will be quite thick and slightly sticky. Place the dough onto a large piece of parchment paper and roll down to create a disc shape. Leave the disc in the fridge for at least 1 hour. Chilling is mandatory for this cookie dough.
Preheat oven to 180C. Line 2 large baking sheets with parchment paper and set aside.
Remove the disc of chilled cookie dough from the refrigerator. Generously flour a work surface and the rolling pin. Roll out disc but not too thin. Cut into shapes. Place shapes on prepared baking sheets. Re-roll dough scraps until all the dough is shaped. Repeat with remaining disc of dough.
Bake cookies for about 9-10 minutes. Allow cookies to cool for 5 minutes on the cookie sheet. Transfer to cooling rack to cool completely. Once completely cool, decorate as desired.