To a small mixing bowl, add your dry ingredients (flour, baking soda, baking powder, salt, ginger, cinnamon, cloves, allspice and nutmeg) and whisk together.

To a large mixing bowl, add your butter, brown sugar and molasses and beat them together with a mixer till creamy. Add your egg and vanilla and briefly mix in.

Pour your dry ingredients into your wet ingredients and stir/fold together. Keep folding till you have one consistent cookie dough.

Place a large piece of saran wrap on your counter and put your cookie dough in the middle. Wrap the saran wrap around the dough till it's covered entirely. Gently push your dough into a thick, disc-like shape (not a large ball). Place in the fridge and chill for at least 2 hours.

After 2 hours, remove your dough from the fridge. Preheat your oven to 350 and spray two pans with non-stick spray (or line with parchment paper).

To a large area on your counters, sprinkle flour across the top so the dough won't stick. Unwrap your dough and place it on your flour-covered counter. Sprinkle a little more flour across the top of the dough, to prevent it from sticking to your rolling pin.

Roll your dough out to about 1/4 inch thickness, all around. Continue to sprinkle more flour on top if it gets too sticky.

Using a cookie cutter, cut the dough into shapes. Use a spatula to remove the cookie cutouts and place it onto your pans. I recommend placing similarly sized cookie cutouts on the same pan, for consistent baking results.

Bake for 7-12 minutes, or till the edges are set and the cookies are cooked through. Smaller cookie cutouts will take closer to 7-8 minutes, medium will take 8-10 minutes, and large will take 10-12 minutes.

For the leftover cookie dough, you can push it together and re-roll it with your rolling pin (on lightly floured counters again) and cut more cookies out again. I recommend only re-rolling your dough two times.

After your cookies have cooled entirely, it's time to decorate! Top them with your favorite frosting and sprinkles, and devour!