In a large bowl or the bowl of a stand mixer, cream together the butter, molasses, brown sugar, egg, and vanilla. Add the flour, baking powder, ginger, cinnamon, nutmeg, and cloves, and mix until combined. The dough should be firm and not sticky; add an additional 1/4 flour if needed. Shape the dough into two discs, wrap in plastic wrap, and freeze thirty minutes.

Preheat the oven to 350. Line two baking sheets with parchment or spray with cooking spray. On a lightly floured surface, roll each disc of the dough out to desired thickness (mine were about 1/4 inch thick). Cut with desired cookie cutters and carefully move to baking sheet. Bake 9-12 minutes, or until lightly browned on the bottom and cooked through. Allow to cool before decorating.

To make the icing, whisk together the butter and powdered sugar. Add milk until the mixture reaches a good consistency for piping. Decorate as desired.