Preheat the Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.

Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves. Set aside.

Cream Butter and Sugar: In a large bowl, cream together the softened butter and brown sugar until light and fluffy.

Add Wet Ingredients: Beat in the egg, then add the molasses and vanilla extract. Mix until well combined.

Combine Dry and Wet Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing just until the dough comes together.

Chill the Dough: Divide the dough in half, flatten into discs, wrap in plastic, and refrigerate for at least 1 hour.

Roll and Cut: Preheat the oven again to 350°F (175°C). On a floured surface, roll out the chilled dough to about 1/4 inch thickness. Use cookie cutters to cut out your desired shapes.

Bake: Place the cut cookies on the prepared baking sheets. Bake for 8-10 minutes or until the edges are firm. Be cautious not to overbake for a softer cookie.

Cool: Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Optional Icing: If desired, mix together the powdered sugar, milk, and vanilla extract to create a simple icing. Drizzle or pipe the icing onto the cooled cookies.

Enjoy: Once the icing is set, your classic Gingerbread Cookies are ready to be enjoyed!