1. In a large bowl; combine flour, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.

2. Beat together butter and brown sugar; beat in the egg, vanilla and molasses.

3. Slowly beat in the flour mixture until combined and smooth.

4. Separate the dough into two equal sections.  Roll each section into a ball and lightly push down until it is a large disk.  

5. Wrap each disk in plastic wrap and chill for at least 1 hour.

6. Lightly flour a pastry mat or surface before rolling the dough.  Roll the dough out evenly until around 1/4" thick.  Use desired cookie cutters to make shapes and place cookies on a cookie sheet covered with parchment paper. 

7. Bake at 350 degrees for around 8 minutes or until edges become a light golden brown.

8. Add cookies to a cooling rack and allow to cool completely before decorating.

Decorator Icing:

1. Begin beating the softened butter and gradually add the powdered sugar.  

2. Add 2 tbsp. of milk and vanilla; continue beating.  If icing still seems too thick; add around 1/2 tbsp. more of milk.

3. Place icing in pastry bags with a plain piping tip.  Top with desired icing patterns and candies.

4. Allow icing to dry and harden before placing cookies in storage containers.  Use wax paper between cookie layers when stacking to avoid sticking.  Cookies are best if consumed within 7-10 days if stored in Tupperware.

5. Freeze cookies as needed in an airtight container for up to 2 months.